Coffee mousse (2) (Spuma di Caffè (2))
Instructions
Heat half and half sugar melt; whip the egg yolks with the remaining sugar and pour over the warm milk.
Cook over Bain-Marie stirring; When the mixture thickens add the rest of the coffee.
Cream is cold mix the whipped cream and gelatin soaked and squeezed.
Pour into a glass and keep in the fridge.
Ingredients and dosing for 6 persons
- 180 g of strong coffee
- 150 g of bitter chocolate
- 150 g of sugar
- 6 eggs
- 25 cl of milk
- 3 bicchieri of cream
- 3 sheets gelatine