Coffee mousse pots

6
25 minutes

Ingredients

  • 4 large eggs, free-range, separated
  • 150g of golden caster sugar
  • 4 gelatine leaves, soaked in cold water
  • 2 tbsp of instant coffee granules, mixed with 2 tbsp hot water to make a paste
  • 3 tbsp of coffee liqueur, optional
  • 110ml of hot water
  • 220ml of whipping cream, whipped until stiff
  • 6 tbsp of double cream
  • chocolate sprinkles

Method

1
Beat the egg yolks and sugar together until light and creamy. In a separate bowl, whip the egg whites until they are stiff
2
Remove the gelatine leaves from the water and squeeze out any excess moisture, then add to a bowl along with the coffee, coffee liqueur and the hot water. Mix well until the gelatine has dissolved completely
3
Combine the coffee mixture with the egg yolks, then fold in the beaten egg whites and whipped cream, alternating between the two, using a large metal spoon to gently fold them in together
4
Spoon the mousse into small glass bowls and allow to set in the fridge for at least 1 hour. Top with double cream and chocolate sprinkles to serve