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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Espresso Mousse Recipe

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This recipe for Espresso Mousse is from Majia's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup whole milk
3 tablespoons espresso coffee beans
5 large egg yolks
2/3 cup sugar
1 envelope unflavored gelatin
1 cup brewed strong espresso coffee, cold
8 ounces Mascarpone cheese
1 cup whipping cream, whipped
Reddi Whip (for serving)
Directions:
Directions:
Heat milk and coffee beans and bring to a simmer, turn heat off and steep for 10-15 minutes. Discard beans.
Beat egg yolks and sugar until thick and pale yellow.
Whisk in the milk and cook gently over medium heat until mixture coats the back of a spoon.
Dissolve gelatin in cold brewed coffee, blend into custard mixture over medium heat and cool until almost set.
Whisk the Mascarpone and fold in a bit of whipped cream to make it soft and creamy.
Fold Mascarpone into gelatin mixture, then fold in whipped cream.
Transfer mousse into serving dishes and refrigerate until set.
Serve with Reddi Whip or more whipped cream.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Who doesn't like mousse?

 

 

 

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