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Measurements
      Title: Irish-Coffee Mousse
 Categories: Desserts, Irish, Dkuhnen msn
      Yield: 6 servings
 
    1/2 c  Strong, cold black coffee
           (125ml)
      1 pk Unflavored gelatine (7g)
      3    Egg yolks
    1/2 c  Granulated sugar (125ml)
    1/3 c  Irish Whiskey (75ml)
      1 c  Milk (250ml)
  1 1/2 c  Whipping cream (375ml)
      2 oz Bittersweet chocolate at
           Room temperature (50g)
 
  Pour coffee into a small bowl; sprinkle gelatine over top.  Set aside
  for 5 minutes to soften.  In top of double boiler or in stainless
  steel bowl, whisk together egg yolks, sugar and whiskey.  In small
  saucepan, heat milk over medium-high heat, until tiny bubbles appear
  around the edge.  Whisk milk into egg mixture; stir into gelatine
  mixture.  Place top of double boiler or stainless steel bowl
  containing egg mixture over simmering water.  Whisk egg mixture about
  5 minutes, until mixture thickens enough to coat the back of a spoon.
  Let cool slightly, then refrigerate for about 1 hour or until mixture
  is just starting to thicken.  In medium bowl using electric mixer,
  whip cream until soft peaks form.  Stir one quarter of whipped cream
  into egg mixture; gently fold until well combined.  Spoon mousse into
  6 large, stemmed wine glasses or a glass serving bowl. Refrigerate,
  covered, about 2 hours, or until set.  With vegetable peeler, shave
  curls of chocolate onto sheet of wax paper.  Garnish mousse with
  chocolate curls before serving. Per Serving:  399 calories, 29g fat.
  Source:  Homemaker's Magazine, March 1996 edition.
  Recipe shared by Deborah Kuhnen.


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