Cappuccino Mousse

1. 1

   Put a mixing bowl in the freezer to chill while gathering ingred.

2. 2

   In a small bowl, dissolve coffee powder in water.

3. 3

   Sprinkle gelatin over coffee; let stand for 10 Minutes.

4. 4

   In a loarge metal bowl or the top of a double boiler, beat egg yolks and sugar with a wire whisk until combined.

5. 5

   Place over gently boiling water (metal bowl or upper pan should not touch water.)

6. 6

   Cook, stirring rapidly with a whisk, about 10 minutes, or until egg mixture begins to thicken and coats a metal spoon (160 deg).

7. 7

   Remove from heat.

8. 8

   Add coffee-gelatin mixture to warm egg mixture; whisk until combined.

9. 9

   Beat egg-gelatin mixture with an electric mixer on medium speed about 5 minutes, or until mixture is cool; set aside.

10. 10

    Thoroughly was beaters.

11. 11

    In a chilled mixing bowl, beat cream with an electric mexer on medium speed until stiff peaks form.

12. 12

    Gently fold whipped cream, one-third at a time, into egg-gelatin mixture.

13. 13

    Divide mixture evenly among 8 chilled wine or parfait glasses (or place in a large glass bowl).

14. 14

    Cover and chill at least 4 hours.

15. 15

    To serve, garnish with chocolate shavings or curls.

16. 16

    (use a veggie peeler on a choco bar for nice curls).

* Per serving · 4 servings · Values may vary.

No additional tips available.