Coffee Mousse

adapted from Cooking with Colette
Colette Rossant

4 egg whites
1 pint heavy cream
½ cup sugar
2 tablespoons instant coffee
Boiling water
1 envelope Knox gelatin
2 tablesoons cold water
     Separate egg whites from the yolks and beat the whites very stiff.

      Then, pour heavy cream in a larger bowl and beat; when halfway beaten, add ½ cup of sugar slowly while beating. 

     The egg whites and the heavy cream should be very stiff. Fold the egg whites into the heavy cream.

     Have some hot water boiling. Put the instant coffee in a bowl, dissolve with three tablespoons of boiling water.

      Then, empty the envelope of Knox gelatin into another bowl Add two tablespoons of water to soften the gelatin, then quickly add the gelatin to the hot coffee to dissolve. Don't wait. The gelatin gets hard very quickly.

     The next step is to add the coffee mixture into the egg-cream mixture. Fold it in, one tablespoon at a time, until your mousse is a light coffee color. Pour it into a serving dish.

     It's nice, if you have some coffee-bean candies, to sprinkle a few on your mousse; or take a piece of sweet chocolate and grate it over the mousse, just to give it some color.

Refrigerate the moouse for two hours, and serve.

Specialty Foods

Cooking with Colette
Cooking with Colette



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