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Category: Mousse
Prep Time: Cook Time: Total Time:
4 eggs, separated
1/4 cup maple syrup (splurge on the real stuff and you'll never go back to maple "flavored" again)
1 cup water, preferably spring water
1/4 cup coffee liqueur
1/8 cup cognac
1 cup whipping cream
Cocoa powder, optional, as garnish
Put the egg yolks, maple syrup and water in a blender and blend until well incorporated. Pour the mixture into a medium size saucepan and bring it to the boil. Remove the saucepan from the heat then add the liqueur and cognac. Mix then cover the pan and chill in the refrigerator.
When chilled, (after about two hours), remove from the fridge and prepare the cream mixture by beating together the egg whites and whipping cream until soft peaks form. With a rubber spatula, carefully fold the whipped cream mixture gently into the chilled liqueur mixture and then spoon the result into up to the rim of demitasse cups and smooth over so the top is flat. Cover the cups with their matching saucers and refrigerate another two hours. To serve, remove the cups and saucers from the refrigerator, sprinkle a dusting of cocoa on top, and serve. YIELD: 6 servings
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COFFEE LIQUEUR MOUSSE
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Category: Mousse
Prep Time: Cook Time: Total Time:
4 eggs, separated
1/4 cup maple syrup (splurge on the real stuff and you'll never go back to maple "flavored" again)
1 cup water, preferably spring water
1/4 cup coffee liqueur
1/8 cup cognac
1 cup whipping cream
Cocoa powder, optional, as garnish
Put the egg yolks, maple syrup and water in a blender and blend until well incorporated. Pour the mixture into a medium size saucepan and bring it to the boil. Remove the saucepan from the heat then add the liqueur and cognac. Mix then cover the pan and chill in the refrigerator.
When chilled, (after about two hours), remove from the fridge and prepare the cream mixture by beating together the egg whites and whipping cream until soft peaks form. With a rubber spatula, carefully fold the whipped cream mixture gently into the chilled liqueur mixture and then spoon the result into up to the rim of demitasse cups and smooth over so the top is flat. Cover the cups with their matching saucers and refrigerate another two hours. To serve, remove the cups and saucers from the refrigerator, sprinkle a dusting of cocoa on top, and serve. YIELD: 6 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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