Coffee and caramel mousse
Ingredients
Coffee and caramel mousse
- 150 gr sugar
- 100 gr water
- 12 gr instant coffee
- 400 gr milk
- 5 egg yolks
- 65 gr sugar
- 3 gr cacao powder
- 10 gr gelatine
- 250 gr double cream
Garnish
- 8 biscuits
- 10 gr dark chocolate
- 75 gr double cream
Instructions
Coffee and caramel mousse
- Combine the sugar with some water and cook to a light caramel.
- Add gradually and carefully the hot water and bring to a boil to dissolve the caramel. Set aside for later.
- Mix some of the cold milk with the egg yolks.
- Soak the gelatine in ample cold water.
- Warm the rest of the milk with the sugar, cacao powder, instant coffee, and the diluted caramel.
- Add some of the warm but not boiling milk to the egg yolks, stir to combine and pour back in the pot.
- Bring the milk to 85°C while stirring to bind the mixture.
- Drain the gelatine and allow it to dissolve in the. Allow to cool to room temperature.
- Whip up the double cream and fold through the coffee caramel milk
Garnish
- Crumble the biscuits and divide among the coffee cups.
- Spoon or pour the mousse on top of the biscuits.
- Allow to set overnight in the fridge.
- When ready to serve, chop the dark chocolate and whip the double cream. Garnish the desserts and serve.
Stuff to know
This quantity will fill 8 cups measuring 180 ml.
Only add the coffee gradually to the hot caramel since the temperature difference will make the caramel rise and bubble vehemently.
The coffee-milk needs to be back at room temperature before it's mixed with the whipped cream, or the latter will lose all its air.
Only add the coffee gradually to the hot caramel since the temperature difference will make the caramel rise and bubble vehemently.
The coffee-milk needs to be back at room temperature before it's mixed with the whipped cream, or the latter will lose all its air.
