Cookbook:Coffee Mousse

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• 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

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

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.