Café Mousse

Lynnda Cloutier

By
@eatygourmet

This recipe and pic are from Cuisine of California


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Ingredients

2 egg whites
2 tbsp. taster’s choice instant coffee
1/4 tsp. salt
4 tbsp. sugar
2 cups heavy cream
1/2 cup sugar
2 tsp. vanilla extract
1/3 cup sliced almonds

GARNISH:

whipped cream
8 chocolate covered espresso coffee beans

Directions Step-By-Step

1
With mixer, beat egg whites til they form soft peaks. Add coffee and salt, gradually beating til almost stiff.
2
Gradually add sugar and beat til stiff and satiny. While still beating, add cream, sugar, and vanilla. Continue to beat til stiff, about 15 to 20 minutes.
3
Add almonds to mixture.
Spoon into individual dessert glasses and freeze. Remove from freezer 45 minutes before serving. Garnish with dollop of whipped cream and a chocolate covered espresso bean.
The Crow’s Nest, 2218 E. Cliff Drive, Santa Cruz, California

About this Recipe

Course/Dish: Puddings, Other Desserts