Mocha mousse with tia maria sauce

Yield: 1 Servings

Measure Ingredient
1½ cup Freshly made strong black coffee
6 \N Egg yolks; lightly beaten
¾ cup Sugar
4 tablespoons Unflavored powdered gelatin
½ cup Cold water
3 cups Heavy cream
¼ cup Tia Maria or other coffee flavored liquor
3 cups Freshly made strong black coffee
1½ cup Sugar
2 tablespoons Arrowroot or cornstarch
¼ cup Cold water


Make a soft custard by beating the egg yolks with the first sugar and then the coffee. Soften the gelatin in the cold water and add it to the custard.

Stir, and refrigerate until mixture begins to set. Whip the cream and fold it into the custard. Pour mixture into a 2 quart melon-shaped mold and chill.

To make the sauce, heat the coffee with the sugar. Stir the arrowroot or cornstarch into the cold water to dissolve it, add the combination to the coffee mixture. Simmer and stir until thickened. Add the Tia Maris and chill.

Unmold the moousse and pour the Tia Maris sauce over it before serving.

From: The Good Cook Classic Desserts.

Posted to MM-Recipes Digest by Alice Poe <afpoe@...> on May 03, 1998

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