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Coffee creme brulee mousse
Note: Strong brewed coffee is double-strength coffee. To make, simply double the amount of coffee you normally use.
Ingredients
(serves 6)
- 600ml double cream
- 8 egg yolks
- 1/4 cup caster sugar
- 1/2 cup strong brewed coffee (see note)
- 150g good-quality white chocolate, chopped
- 2 teaspoons gelatine
- white chocolate curls, to serve
Method
Place cream in a saucepan over low heat. Heat for 4 minutes or until hot (do not boil).
Whisk egg yolks and sugar in a large bowl. Slowly add hot cream, whisking constantly until well combined. Pour into pan. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens.
Meanwhile, combine coffee and chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 1 to 2 minutes, stirring every minute with a metal spoon, or until melted and smooth. Stir into custard mixture.
Using a fork, combine gelatine and 1 tablespoon water in a small microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 30 seconds or until melted. Stir with a fork until mixture is clear. Stir warm gelatine into warm coffee mixture.
Pour coffee mixture into six 2/3-cup capacity glasses. Refrigerate for 6 to 8 hours or until set. Top with chocolate curls. Serve.
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