Cookbook:Coffee Mousse

Mousse

 * 10 g powdered gelatin
 * 2–3 tbsp cream
 * 2 egg yolks
 * 2 tbsp castor sugar
 * 10 tbsp milk
 * 1 tbsp of instant coffee powder
 * 2 egg whites

Whipped cream

 * 1 cup heavy cream, cold
 * 1 tsp vanilla
 * 4 tbsp sugar

Procedure

 * 1) Sprinkle the powdered gelatin over the cream. Let sit for a few minutes to bloom the gelatin.
 * 2) Combine egg yolk, castor sugar, and milk. Cook on a low flame for about 10 minutes.
 * 3) Add the cream/gelatin mixture and instant coffee powder. Mix well until thoroughly combined and there are no lumps of gelatin. Cool slightly.
 * 4) Whip the egg whites in a bowl till they are fluffy. Fold the whipped whites into the egg yolk custard mix.
 * 5) Transfer mousse mixture to serving dish(es). Refrigerate for an hour.
 * 6) Combine the heavy cream, vanilla, and sugar. Whip to medium peaks.
 * 7) Serve the mousse with the whipped cream, and garnish with grated chocolate.