Espresso Mousse

The perfect dessert for coffee lovers. It is light and airy, not too sweet, and has a very good coffee flavour.

Espresso Mousse (8 servings)
Slightly adapted from “De Banketbakker – Cees Holtkamp”

400 g espresso, still hot
10 g gelatin (leafs, not powder)
150 g sugar
400 g whipping cream

Soak the gelatin in cold water.
Squeeze the excess moisture from the gelatin and add it to the hot espresso, stir to dissolve. Add the sugar. Leave to cool to room temperature.
Whip the cream. Fold the cream through the coffee. Pour into a large, wet pudding form or into individual cups or glasses.
Put in the fridge for several hours.
Serve the individual portions in their forms, or dip the large form in hot water and turn it out onto a plate.

Nice to serve with vanilla sauce, but it’s not necessary.

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