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Coffee and Crunchie mousse
Ingredients
(serves 6)
- 1 tablespoon powdered gelatine
- 2 tablespoons cold water
- 385g Nestle Coffee & Milk (see note)
- 3 eggs, separated
- 300ml thickened cream, whipped to soft peaks
- 3 x 50g Crunchie bars, roughly chopped
Method
Place gelatine into a small bowl. Add water and stir to combine.
Pour Coffee & Milk into a small saucepan. Add gelatine. Cook over low heat, stirring constantly, for 5 minutes or until hot and gelatine has dissolved. Do not boil. Transfer to a bowl. Cool for 15 minutes. Add egg yolks, 1 at a time, stirring well after each addition.
Fold cream into coffee mixture. Using an electric mixer, beat eggwhites in a clean bowl until stiff peaks form. Gently stir half the eggwhite mixture into coffee mixture. Using a large metal spoon, fold through remaining eggwhite mixture.
Spoon mixture into 6 x 3/4-cup capacity heatproof dishes. Refrigerate for 3 hours.
Just before serving, sprinkle with Crunchie. Preheat a grill on medium. Place mousses under grill for 1 to 2 minutes or until Crunchie melts slightly.
Notes & tips
Note: Nestle Coffee & Milk is found near the instant coffee in supermarkets.
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