Cooking Instructions

Begin by brewing a strong cup of coffee using instant coffee granules or espresso. Allow it to cool to room temperature before proceeding with the recipe.

In a saucepan, whisk together the egg yolks and sugar until well combined. Gradually add the cooled coffee, stirring continuously. Heat the mixture gently over low heat, stirring until it thickens slightly. Be careful not to boil the mixture. Once thickened, remove it from the heat.

In a separate bowl, dissolve the powdered gelatine in ¼ cup of water. Stir well and let it sit for a few minutes until it thickens slightly. Add this gelatine mixture to the coffee-egg yolk mixture and stir to combine.

In another bowl, whip the cold cream to stiff peaks. Gently fold the cooled coffee mixture into the whipped cream, taking care not to over-mix to retain the airy texture.

Spoon the mousse into individual serving glasses and refrigerate for at least 2 hours, allowing it to set properly before serving.

For the best results, consider using high-quality coffee and ensure the coffee mixture has cooled sufficiently before folding it into the whipped cream. This will help maintain the light and airy texture of the mousse.

Feel free to experiment with flavor variations, such as adding a hint of vanilla or chocolate, and serve with a dusting of cocoa powder or chocolate shavings for an elegant touch. Enjoy your delicious coffee mousse!