Light Iced Coffee Cream

Name: Light Iced Coffee Cream (Mousseux glacé au café)
Prep time: 25 min
Total time: 4 h 25 min
Yield: For four people
Cuisine: French
Ingredients: 4 round meringues (meringues); 700 ml (generous pint) whipping cream, chilled; 2 meringues made like flat curled snail-shells to the size of your soufflé dish; 2 meringues made like flat curled snail-shells to the size of your soufflé dish; 60 g (2 oz) icing sugar; 3 tablespoons instant coffee powder

Mousseux glacé au café

Preparation info

For
four
people

Difficulty
Easy
Ready in
4 hr 30

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

700 ml (generous pint) whipping cream, chilled
60 g (2 oz)

Europe
France
Dessert
Vegetarian
Gluten-free

Method

Preparation

Put the coffee powder in the large bowl. Add a little whipping cream and beat well with a whisk. Pour in the remaining chilled cream and whisk until light. Sprinkle in the sugar in a fine shower, continuing to whisk until the cream is firm, but take care