It always seems strange to me that the British don’t really have a passion for coffee-flavored puddings. I have always preferred them to all others, ever since childhood, when our beloved cook used to make what seemed to me enormous coffee-flavored cakes for my birthday. They were usually decorated with little eggs, as it was always around Easter. Here is a splendid coffee mousse that I hope you will all try. It is nice and simple to make and, I think, a boon to any table.
Put the gelatin leaves to soak and melt in 2 tbsp of the hot coffee. If using powdered gelatin, dissolve it in 2 tbsp of the coffee.
Place the egg yolks and the sugar in a bowl with the remaining coffee. Set the bowl over hot water and whisk until the mixture is thick and fluffy - almost falling in ribbons. Add the gelatin mixture and whisk until cool. Then whisk in the coffee liqueur. Leave in a cool place.
When the mixture is on the point of setting, fold in the cream and stiffly whisked egg whites. Pour the mixture into a dainty bowl or souffle dish and allow to set in the fridge.
Decorate with piped cream, if you like, and scatter over fine ground coffee grains.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.