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Coffee Mousse

By OcadoLife
“Rich yet light, this airy pud is inspired by honeycomb-topped Korean iced lattes,” says chef and author of Good Time Cooking Rosie Mackean, who created this luscious Coffee Mousse. You can crumble over ready-made…
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Time and servings

Total time
Servings
Prep time

Ingredients

5 total
  • 4½ tbsp instant coffee, dissolved in 30ml boiling water and left to cool
  • 300g condensed milk
  • 450ml whipping cream (or double cream), plus extra to finish (optional)
  • 2 medium egg whites
  • 60g (approx.) honeycomb, crumbled, to finish (optional)

Method

5 steps

  1. Step 1

    In a mixing bowl, stir the cooled coffee into the condensed milk. Add the cream and beat with an electric whisk for about 10 mins or until thick peaks form.

  2. Step 2

    In a separate bowl and using clean beaters, whip the egg whites with a pinch of salt until stiff peaks form.

  3. Step 3

    Fold the egg whites into the coffee mixture in 3 batches, being careful not to deflate the mousse. Divide between serving glasses and chill for 6-8 hrs.

  4. Step 4

    Just before serving, top each mousse with whipped cream and honeycomb, if you like.

  5. Step 5

    Recipe Tip: Allow 6-8 hours for chilling.