Hello all,
I have to make a coffee flavoured mousse for a cake and I’m stuck. I followed this recipe I found online...it tasted good but was too watery. Recipe calls for coffee mixed with sugar, water, egg yolk and gelatain mixed with whip cream. The coffee mixture is obviously too much of a liquid and it thins out the whipcream.
I read on here that mixing instant coffee in liquid whipping cream then mixing it in already whipped cream keeps the consistency. Anyone has tired this?
Please help with any suggestions.
Not knowing your exact recipe does make it hard to help... but maybe omit the water from your recipe? Bloom the gelatin in the coffee instead?
I keep espresso powder in my cabinet... you could always add that or maybe some instant coffee, for an added coffee kick?
Here is the coffee mousse recipe that I use:
½ teaspoonUnflavored powdered gelatin
2 tablespoonsWater
4 Egg yolks
¼ cupSugar
⅛ teaspoonSalt
2 ½ cupsHeavy cream, cold
2 tablespoonsInstant espresso powder
Bloom the gelatin in the water and set aside.
Whisk together the eggs, sugar, and salt.
In a saucepan, slowly heat one cup of the heavy cream and espresso powder, but don't let it boil.
When it's simmering, slowly stir in the egg and sugar mixture.
Stir constantly and cook until the mixture starts to thicken.
Transfer to a clean bowl and whisk in the bloomed gelatin.
Press plastic wrap onto the surface and let it come to room temperature.
In a stand mixer, whip the remaining 1.5 cups of heavy cream to soft peaks.
Gently fold the whipped cream into the cooled coffee mixture until incorporated.
Cover and chill until set.
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