This Coffee Mousse has an unique taste with creamy coffee flavor that cannot be better described(put) in words.It has become a favourite of mine- since I have tasted it for the first time few months back.This Divinely Delight of the 'Coffee' lovers is very easy to make dessert at home and can be served as a rich creamy dessert to the invited Guests after a filling meal.Can be done in 15 mins and then made to rest in the fridge for over 2 hours.Can try the same recipe with Chocolate (cocoa powder),Strawberry(using crush),Mango,Lemon,Orange, Dates and Pineapple Mousse this way.Try this Mousse at home and Enjoy Ur Meal!. BonAppetit!
Coffee Mousse - Rich creamy Coffee Dessert
Ingredients:
1 or 1 1/2 tbsp DavidOff INSTANT COFFEE powder
egg white of 2 Eggs
30gm castor sugar
70 ml double cream
1 tsp liquid gelatin
2 tbsp cold water
1 tbsp honey - for decoration
2 tsp castor sugar + 1 tsp grated chocolate + 1 tsp instant coffee powder - mix it well
Directions:
1.Dissolve liquid gelatin in cold water and keep it aside.
2.Add the Instant coffee powder into gelatin mixture and then melt it using double boiling.
3.Whip egg whites with sugar till it turns creamy with softy peaks.Beat the cream and fold in to the egg whites.
4.Then Stir in the gelatin mixture to the whipped egg whites and cream mixture and mix it well.
5.Pour in to 4 small round glasses and allow it to settle for 2 to 2 1/2 hours in the fridge.
6.When done,(turn it upside down or) decorate the mousse with honey on top and sprinkle 1/2 tsp (castor sugar+ coffee + choco flakes) mixture over it.That's all.
1 or 1 1/2 tbsp DavidOff INSTANT COFFEE powder
egg white of 2 Eggs
30gm castor sugar
70 ml double cream
1 tsp liquid gelatin
2 tbsp cold water
1 tbsp honey - for decoration
2 tsp castor sugar + 1 tsp grated chocolate + 1 tsp instant coffee powder - mix it well
1.Dissolve liquid gelatin in cold water and keep it aside.
2.Add the Instant coffee powder into gelatin mixture and then melt it using double boiling.
3.Whip egg whites with sugar till it turns creamy with softy peaks.Beat the cream and fold in to the egg whites.
4.Then Stir in the gelatin mixture to the whipped egg whites and cream mixture and mix it well.
5.Pour in to 4 small round glasses and allow it to settle for 2 to 2 1/2 hours in the fridge.
6.When done,(turn it upside down or) decorate the mousse with honey on top and sprinkle 1/2 tsp (castor sugar+ coffee + choco flakes) mixture over it.That's all.
