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Espresso Mousse

Espresso Mousse comes together with Whole Milk, Coffee Beans, Plus Sugar, Mascarpone Cheese, and Heavy Cream Whipped To Soft Peaks. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 2 tbsp
• 1/3 cup
• 8 oz
• 3 cup

Method (preview)

1. 1

   Heat the milk with the coffee beans over low heat until small bubbles show up around the edges.

2. 2

   Strain the coffee beans out.

3. 3

   In another bowl, beat the egg yolks with the sugar until thick.

4. 4

   Beat in the milk.

5. 5

   Return to the pan and cook until thick (without boiling).

6. 6

   Dissolve the gelatin powder in 1/4 cup of the espresso.

7. 7

   Heat the rest of the espresso and whisk into the pan.

8. 8

   Stir in the reserved gelatin/espresso mixture and pour into a bowl.

9. 9

   Cool until room temperature.

10. 10

    Fold the mascarpone and whipped cream together and then carefully add to the mousse mixture.

11. 11

    Pour into serving bowl and refrigerate until set.

12. 12

    Garnish with coffee beans.