HomeDessertKaren Burns-Booth’s Coffee Mousse Pots These fantastic little coffee mousse pots from Karen Burns-Booth are simple to make, yet ideal for a luscious dessert. 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. Recipe courtesy of Karen Burns-Booth for Great British Chefs. See here for more.