adapted from Cooking with Colette
by Colette Rossant
1 pint heavy cream
½ cup sugar
2 tablespoons instant coffee
1 envelope Knox
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
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
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
the moouse for two hours, and serve.
Cooking with Colette
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