Coffee Mousse
By OcadoLife
Published on 10 March 2025
“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 honeycomb or have a go at making your own by following Rosie’s fun and foolproof Honeycomb recipe.
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.Time and servings
30 minsTotal time
10Servings
30 minsPrep time
Ingredients
- 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
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.Step 2
In a separate bowl and using clean beaters, whip the egg whites with a pinch of salt until stiff peaks form.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.Step 4
Just before serving, top each mousse with whipped cream and honeycomb, if you like.Step 5
Recipe Tip: Allow 6-8 hours for chilling.