Coffee Mousse
by Luohua Sugar Fort DIY Baking
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Melt the butter in water (the water temperature should not exceed 60 degrees). Add the rolled digestive biscuits to the melted butter
2. Stir the digestive biscuits and butter evenly
3. Put a layer of tin foil under the mousse frame
4. Spread the digestive biscuits mixed with butter in the mousse box and flatten them with a spoon
5. Pour 280 grams of animal whipped cream in the basin
6. Weigh 40 grams of powdered sugar
7. Coffee melts with water
8. Add icing sugar to whipped cream until clear lines appear and not disappear, then add melted coffee powder and stir evenly with an electric whisk
9. Then add the melted gelatine (the gelatine slices can be melted by heating slightly in the pot, don't heat it to boiling)
10. Pour the mixed mousse into the mold, I used a small spoon to scrape it a few times and put it in the refrigerator for 4 hours
11. Finished product.
Tips:1. When the mousse is unmolded, you can use a hair dryer to gently blow around the mousse frame. When cutting the mousse, you can put the knife on the fire and heat it slightly before cutting.
2. What I use here is a 14.5 cm x 14.5 cm square mousse box. 3. You can use instant coffee powder. If you like sweet, you can add a little more powdered sugar.
