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

    Hot water

preparation method

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.


Comments are closed

By: Chef Shilarna Vaze (Chinu)

Show: Firangi Tadka

Prep:10 mins Cook: more than 1 hour

Popular Video


Diwali is incomplete without?

View Results

Loading ... Loading ...
FoodFood on DTH