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Prepare to finish step 3 at least 2 days in advance. Once solidified, cover and cool. We will provide you with the finished recipe.
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- yield:
- 573 1 serving
- Cooking time:
- twenty five minutes
- total time:
- twenty five minutes
- Calories/serve:
- 573
material
for mousse
- Four
I used Sheet Platinum Grade Leaf Gelatin, Dr. Oetker
- 3 tablespoon.
instant espresso powder
- 500 g
Fresh chilled custard, made with M&S Madagascar vanilla
- 350 ml
double cream
- 2 tablespoon.
powdered sugar, sifted
direction
-
- step 1For a mousse, cover the gelatin with cold water. Leave to soak for 5 minutes.
- step 2Measure espresso powder into a heat-resistant mug and add freshly boiled water to make 175ml. Whisk to combine. Remove the gelatin (squeeze out the excess water) and whisk it into the hot espresso to dissolve. Transfer to a large bowl and let cool for 5 minutes.
- step 3Add the custard to the espresso bowl and mix with a whisk. In a separate bowl, whisk the cream and powdered sugar until soft peaks form. Add to the custard mixture using a large metal spoon and divide between 6 x 175ml glasses. Chill for at least 2 hours or until firm.
- step FourOnce set, divide an additional 50ml of cream between the mousse, if desired, and sprinkle with additional cocoa/espresso powder, if using.
1 serving (with toppings):
- Calories: 573
- Protein: 8g
- Fat: 42g
- Saturation: 25g
- Carbohydrate: 32g
- Carbohydrate: 28g
- Dietary fiber: 0g
espresso coffee machine
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