Title: Irish-Coffee Mousse
Categories: Desserts, Irish, Dkuhnen msn
Yield: 6 servings
1/2 c Strong, cold black coffee
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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