We are cooking up a treat.
It will be served shortly...
Italian Coffee Mousse
Cream (Malai) – 200 gms
Coffee powder – 2 tsp
Caster sugar(pithi hui cheeni) – 2 tbsp
Gelatin (Sares) – 1 tsp
Honey (Shahad) – 2 tbsp
Cocoa powder – to garnish
Coconut (Nariyal) – 6 tbsp, grated
Brown / white sugar(cheeni) – 1 tbsp
Butter (Makhan) – 1 tbsp
Step 1 – In a bowl layer bottom with grated coconut, butter and sugar. Mix and flatten on the bottom- this forms the crust of the mousse. Use the bowl that you will set the coffee mousse in.
Step 2 - To whip cream, place it on top of a bowl of ice cubes as without this, whipping cream takes more time. Whip for 4-5 mins till it becomes thick. Add honey, continue whipping and add coffee powder. Dissolve 1 tsp gelatin in 2 tbsp of hot water, mix and add to the whipped cream-coffee mixture.
Step 3 – Pour the mousse mixture over coconut crust evenly. Refrigerate for 2 hrs for it to set. Sprinkle cocoa powder on top.