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COFFEE MOUSSE

  • Cooks . com
  • Apr 14, 2016
  • 1 min read

COFFEE MOUSSE 1 quart whipping cream 1 cup strong coffee 1 cup sugar 1 1/2 tablespoons Knox Gelatine 2 tbsp. cold water 3 tbsp. hot water

Whip cream until light and stiff peaks form. Soak gelatine in cold water. Wait until it begins to thicken. Fold in whipped cream and mix well but to not deflate. Transfer mixture to a mold. Cover top with plastic wrap and freeze until solid.

Dip mold in hot water for 15 seconds, then invert carefully onto serving dish to unmold. Serve.

Servings: 6

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