Coffee mousse

Preparation

1. 1

   Brew your favourite intense espresso or ristretto. The coffee needs to have a strong flavour to give this dessert a tasty coffee kick, so don’t be afraid to pick an intense flavour.

2. 2

   Measure 60ml of hot coffee, add a pinch of salt then put it in the refrigerator to cool down.

3. 3

   When the coffee is cool, thoroughly whisk the egg yolks with it using an electric mixer and put it back in the refrigerator.

4. 4

   Add half of the sugar to the whipped cream and whisk it until firm.

5. 5

   Using clean whisks, mix the cold coffee and egg mixture through the whipped cream. After this, clean your whisks again using a clean paper towel and a squeeze of lemon juice.

6. 6

   In a stainless steel bowl, whisk the egg whites with the remaining sugar until firm.

7. 7

   Gently fold the whipped cream mixture with the egg whites using a spatula.

8. 8

   Use festive glasses to serve your mousse in. Divide the coffee mixture over these glasses, cover them and put them in the refrigerator for a minimum of 6 hours.

9. 9

   Use cocoa powder, decorating chocolate or edible flowers to make your dessert even more impressive.