Blue Mountain Mousse

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.

Ready In:
20mins
Serves:
Units:

ingredients

directions

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

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@lazyme
Contributor
@lazyme
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. lazyme
    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.
Advertisement