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Coffee Mousse

Coffee Mousse


Coffee Mousse Recipe by of 30-05-2013 [Updated on 02-08-2016]

Coffee mousse is a light and delicate cream ideal for filling cakes but it is also tasty to serve as a spoon dessert. This one that I propose is a mix of various of my recipes, that of the parfait with condensed milk and the coffee cheesecake, a divine cream. Serve the coffee cream after a meal and you will see how your guests appreciate it;)

Method

How to make coffee mousse

In a bowl, whip the cold cream from the fridge

In a separate bowl, mix the condensed milk with the cold short coffee from the fridge

Pour everything into the bowl with whipped cream and mix gently with a wooden spoon so as not to deflate the mousse

Serve immediately or keep the mousse in the fridge


Ricotta mousse with coffee

- 150 g of cottage cheese
- 2 egg whites
- one yolk
- 4 g of gelatin in sheets
- 70 g of sugar
- a dl of skimmed milk
- 20 g of cocoa powder
- half a sachet of vanillin
- a tablespoon of freeze-dried coffee
- chocolate sprinkles

1) Let the gelatine soften in cold water. Combine the cocoa in a bowl with the coffee,
vanilla and 2 tablespoons of sugar.
2) Beat the egg yolk in a saucepan, pour in the milk and cook for 6-8 minutes over medium heat,
stirring. Remove from heat and melt the squeezed gelatine in it. Incorporate the mixture into the
cocoa mixture and let it cool. Mix the ricotta and put in the refrigerator.
3) Dissolve the remaining sugar in a saucepan with 3 tablespoons of water and cook over medium heat,
until a syrup is obtained.
4) Whip the egg whites until stiff, add the syrup and continue to whisk for a few minutes. Incorporate
all with the ricotta mixture and divide the mousse into 4 dessert bowls. Decorate with sprinkles
of chocolate and serve.


The lightness and sweetness of coffee mousse without cream

Here's how to make a delicious variation with simple ingredients, quickly. You need:
• 3 egg whites, which replace the cream and act as a binder
• 3 yolks
• 150 grams of sugar
• 4 cups of Caffè Vergnano, available for purchase in our e-commerce (https://shop.caffevergnano.com/)
After making the coffee, let it cool. Meanwhile, in a bowl, whisk the egg whites until stiff, adding a pinch of salt. In another container, beat the egg yolks together with the sugar, until you obtain a creamy mixture, to which you will add the cold coffee and the previously whipped egg whites. Mix everything well, using a wooden spatula, with movements from the bottom up. At this point, pour the mousse into small glasses and put it to rest in the fridge for at least 2 hours. If you like, you can decorate with fragrant coffee beans or with bitter cocoa powder.

Coffee mousse without cream with dark chocolate and mascarpone

For this recipe, less light than the previous one, but just as simple and fast, you need:
• 200 grams of dark chocolate
• 250 grams of mascarpone
• 2 eggs
• 100 grams of sugar
• 2 cups of Vergnano coffee
Pour the chocolate, sugar and coffee into a saucepan. Turn on the flame, melt the mixture and, once ready, let it cool. Meanwhile, divide the yolks from the whites and mix them with the mascarpone. Beat the egg whites until stiff and put together the various compounds obtained. Pour into medium-sized coffee cups and chill in the fridge for at least 4-5 hours. If you want to further amaze your friends with this dessert, before serving, decorate your mousse with coffee beans (https://shop.caffevergnano.com/27-piaceri-di-caffe/), covered with dark chocolate: the result is assured!

Mousse without cream: a dessert to be looked at and savored!
To give a touch of style to your dessert, especially at dinners you particularly care about, you can present it in elegant glass bowls or in special dessert bowls. You can indulge yourself in decorating your mousse with delicious praline peanuts or with fragrant macaroons. In short, off to creativity and taste!
Are you ready to sink the spoon into your super soft cream-free mousse?


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Doses & Ingredients

  • Doses for 4 people
  • Difficulty average
  • Preparation 25 min
  • Cooking 10 min
  • Cost Bass
  • Food availability easy
  • Orange juice 500 ml
  • Egg 4
  • Sugar 120 gr
  • Corn flour 40 gr
  • Cream 200 ml

Luigi's breakfast

For some time now, to complete my collection of junk, I have been looking for these martini-shaped glasses. And not wanting to spend a lot, I was waiting for the sales. The sales have arrived.
Hurray I managed to grab the last 4 glasses, a little thicker than those of Martini (better) with the large cup (perfect.)

And how not to try them right away by making an easy easy dessert. as an example. mmm I don't know this coffee mousse.

Before I venture something I always take a spin on the net to see the recipes proposed So I came across numerous recipes with 15678940 ingredients for a very simple coffee mousse. To which I disassociated myself with nonchalance (tze) and made my own way because something so simple could not be complicated by.
And so I made .. this very simple and very tasty coffee mousse, I would say that I will do it again for a few evenings with friends.

Ingredients for 5 servings
300 ml cream
80 gr sugar or more (while I was pouring a truckload of it fell, but it turned out well)
1/2 glass of milk

3 teaspoons of nestle instant coffee (I assume you can change it for barley)
A few drops of lemon (to taste if you want)

spiced or cocoa biscuits (perhaps those with an even better salty aftertaste) to garnish

Dissolve the coffee in the milk, whip the cream with the sugar until stiff. Add a few drops of lemon to the coffee and now gently incorporate the coffee dissolved in the cream without letting it disassemble.

Pour everything into portions and crumble over the biscuits. The cookies are absolutely especially lightly salted (I had crumbled the gingerbread ones) for various reasons.
Especially because it helps with the consistency of the cake, it transforms it from "cream" to "soft and crunchy sweet". The salty note of the biscuits breaks up the dessert and strengthens the coffee, thus making the dessert complete.


I wrote that the ingredients are enough for 5 people, but if there is also another dessert "up for grabs" I would recommend breaking it up, so 10 mini portions would also come out, like a cup of macchiato coffee :)


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16 Apr 2010. that soft mousse flavor that melts in your mouth. umhmmm. the recipes . Combine the instant coffee, 3 cups of warm water, in a saucepan with a thick bottom. To quickly search for your cooking recipe. details

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Cold coffee mousse easy and tasty recipe

A delicious fresh and pleasant cup, one cold mousse coffee is what you need with the heat coming, easy and quick to prepare, excellent if you have guests suddenly, perfect after lunch or after dinner for a fresh cuddle.

The recipe for cold coffee mousse is very simple, base with cream, coffee and chocolate chips nothing extraordinary, but in the end simple things are the best and then you want to put that it is with the coffee? The coffee desserts are always good!

The spoon dessert to be prepared in a short time, excellent for unexpected guests or for a simple fresh break that smells of coffee after lunch, but also good after dinner, the heat is now here and you are looking for quick recipes that are also good to eat, coffee with chocolate chips is very good, if you do not prefer cream, ricotta or Greek yogurt for example is fine, in this way you will also have a lighter cup with very little if any sense of guilt.


Discover also

The mousse of coffee is in all respects a quick and refined cold dessert. What if we told you that it is also possible to turn it into a real cake? The coffee mousse cake is a perfect dessert for the end of a meal or to give you the right energy to start the day with a good and tasty breakfast.

The procedure is really very simple: you can prepare a thin base of sponge cake (with vanilla, cocoa or directly with coffee) or make a cheesecake by recreating a layer of biscuit on the bottom of a pan lined with baking paper by mixing chopped shortbread biscuits and melted butter. At that point, all you have to do is pour over the coffee cream prepared according to our instructions and carefully level it with the help of a spatula. Finally, you can decorate the surface with bitter cocoa, sprinkles of cream or drops of white chocolate. Let it harden in the fridge at least 4 hours before serving.