Total Time
20mins
Prep 10 mins
Cook 10 mins

This mousse tastes dramatically of coffee, a tribute not only to the Blue Mountains but to the importance of the bean in Caribbean history and economics. From "Caribbean Cooking" by John DeMers.

Ingredients Nutrition

Directions

  1. Beat egg yolks and sugar in a medium bowl until pale and fluffy.
  2. Mix coffee and Tia Maria in a small saucepan.
  3. Sprinkle with gelatin.
  4. Set aside 5 minutes to soften.
  5. Cook over medium heat, stirring constantly, just until gelatin dissolves.
  6. Add gelatin mixture to egg yolks and cool.
  7. Beat egg whites until they are stiff but not dry and fold them into mousse.
  8. Spoon into individual dessert glasses and garnish with chocolate and whipped cream.