Coffee Mousse


4 eggs, separated
120 g caster sugar
4 gelatine leaves
2-3 tablespoons of instant coffee
80 ml milk, hot
200 ml heavy cream
Double cream for serving

Prep.time: 10 minutes

Cooking time: ca. 25 minutes

You’ll need: Balloon whisk



  1. Soak the gelatine leaves in cold water.
  2. Attach balloon whisk to stand mixer, and add the egg yolks and sugar in the mixing bowl and beat until creamy.
  3. In a separate bowl beat the egg whites until stiff.
  4. In a bowl, mix instant coffee with hot milk and dissolve the gelatin in it.
  5. Whisk the coffee mixture with the yolk and allow to cool.
  6. Fold in egg whites with coffee cream.
  7. Beat the heavy cream until stiff and carefully fold it to the cream.
  8. Divide the mousse into small coffee cups and refrigerate for at least an hour.
  9. Serve with double cream.


Baked in partnership with Kenwood Switzerland

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