Mousse al caffè

Ingredienti

• 1 tablespoon instant coffee granules ((4 tsp, see notes 1))
• 1/4 cup water
• 3/4 cup caster sugar or white granulated sugar
• 1/2 teaspoon powdered gelatine
• 1 teaspoon vanilla extract
• 1 1/2 cups whipping cream, cold
• Cocoa or chocolate shavings to serve

Preparazione

1. 1

   Place the water into a medium saucepan over low heat and sprinkle the gelatine over the top. Stir constantly until you see the gelatine is fully dissolved. A silicone or rubber spatula is best here so you can rub any bits of gelatine against the side of the pan to help them dissolve. Don’t let it boil.

2. 2

   Add the coffee granules and sugar and continue stirring until the sugar is dissolved. Again, don’t let it boil.

3. 3

   Transfer the coffee mixture to a large mixing bowl and place in the fridge for 15-20 minutes until cooler than room temperature. It should be a thick syrup but not set to a jelly.

4. 4

   Once the coffee syrup is cool, pour the cold cream into a separate large bowl and use an electric mixer to beat to firm peaks. Be careful not to overwhip or it will become grainy - you just want it to get the point where a peak holds it’s shape, just.

5. 5

   Stir the vanilla into the coffee syrup.

6. 6

   Add one quarter of the whipped cream to the coffee syrup and stir to loosen.

7. 7

   Add another quarter of the whipped cream and switch to a folding motion. Gently folding until just combined. The aim with folding is to lift from the bottom and fold over the top so as not to knock out air.

8. 8

   Repeat two more times with the remaining cream. The mixture should feel light and fluffy and be able to hold it’s shape and not settle back into itself.

9. 9

   Divide the mixture evenly between small dessert glasses and chill at least 2 hours or overnight.

10. 10

    Sprinkle with chocolate shavings or dust with cocoa to serve.

11. 11

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