Coffee Mousse

1. 1

   Pour 0.6 dl. of water into a saucepan, add the instant coffee and the granulated sugar and bring to a boil. When the bubbles become small, turn off the heat.

2. 2

   Beat the egg yolks with an electric mixer, slowly adding the coffee syrup. Beat for 5 minutes or until the mixture has cooled.

3. 3

   Beat the heavy cream with 40 gr. of powdered sugar and add it to the coffee mixture.

4. 4

   Place the mousse in individual dessert cups and place them in the freezer until it is time for them to be served.

* Per serving · 4 servings · Values may vary.

No additional tips available.