Mousse au cafe

Yield: 1 Servings

Measure Ingredient
3 \N Eggs; separated
½ cup Powdered sugar
1 \N Env unflavored gelatin
¼ cup Coffee liquor
⅔ cup Strong brewed coffee
1 pinch Salt
2 tablespoons Sugar
2 cups Whipping cream
2 tablespoons Coffee liquor

Beat yolks in large bowl of electric mixer, adding powdered sugar gradually until mixture is pale yellow. Sprinkle gelatin over ¼ cup liqueur and let stand to soften. Heat coffee in small saucepan and whisk into yolks. Pour back into saucepan and cook over medium heat, whisking constantly,just until mixture simmers. Add gelatin and stir until thoroughly blended and dissolved. Set aside until cool and slightly thickened, stirring occasionally.

Beat whites with salt until soft peaks form. Slowly beat in sugar. Using same beaters, whip cream with 2 tablespoons liqueur until stiff. Fold meringue and whipped cream alternately into coffee mixture, beginning and ending with cream. Spoon into desser dishes and chill thoroughly Posted to MM-Recipes Digest by Alice Poe <afpoe@...> on May 03, 1998

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