Karen 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.

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

Beat the egg yolks and sugar together until light and creamy. In a separate bowl, whip the egg whites until they are stiff.
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.
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.
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. 

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