A subtle coffee mousse with a caramel base and a splash of hazelnut liqueur.
- 4 sheets of gelatin (5gr)
- 40gr sugar
- 1 tbs water
- 200gr heavy cream
- 2 tsp espresso powder
- 3 egg yolks
- 2 tbs hazelnut liqueur
- pinch of salt
- 150gr heavy cream
Soak the gelatin in cold water for 5 minutes.
Combine the sugar and water in a sauce pan and cook until caramelised – do not stir or it will crystallise. Add the cream and stir until the caramel has dissolved.
Combine the egg yolks with the espresso powder.
Stir the hot cream slowly into the egg yolks while stirring well.
Pour the egg mixture back into the pan. Heat while stirring until the mixture coats the back of a wooden spoon with a creamy layer that doesn’t flow down when pulling your finger through.
Turn off the heat. Stir in the squeezed out gelatin and hazelnut liqueur.
Push some clingfilm on top of the custard. This prevents a skin from forming. Leave to room temperature but not set.
Whip the remaining heavy cream to soft peaks. Fold into the cooled cream.