I am a huge fan of coffee flavour in pastries, and this coffee mousse is right up my alley. It is one of the layers for the Opera cake as well, a chocolate coffee layered cake.
- 250gr heavy cream
- 40gr sugar
- 2 tsp espresso powder
- 1/2 tsp vanilla extract
- 3 egg yolks
- 3 sheets of gelatin
- 150gr heav cream
Soak the gelatin in cold water for 5 minutes.
Combine the cream and sugar in a sauce pan and bring to a boil.
Combine the egg yolks with the espresso powder and vanilla.
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.
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.