Blue Mountain Mousse

1. 1

   Beat egg yolks and sugar in a medium bowl until pale and fluffy.

2. 2

   Mix coffee and Tia Maria in a small saucepan.

3. 3

   Sprinkle with gelatin.

4. 4

   Set aside 5 minutes to soften.

5. 5

   Cook over medium heat, stirring constantly, just until gelatin dissolves.

6. 6

   Add gelatin mixture to egg yolks and cool.

7. 7

   Beat egg whites until they are stiff but not dry and fold them into mousse.

8. 8

   Spoon into individual dessert glasses and garnish with chocolate and whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.