February 10, 2012

espresso your love – coffee mousse and geleé

custard, mousse & pudding, holidays & special occasions
espresso your love – coffee mousse and geleé

Cupid’s day is soon upon us, and the city again is drowning in reds, pinks, ribbons, hearts, sprinkles, sparkles—and saccharine sentiment overload.

I prefer my own approach to the celebration, however.

I don’t want a heavy Valentine’s Day meal in a restaurant followed by a rich dessert. I would rather have the energy to stay awake for sweet lovin’ instead of being in a food coma.

Valentine’s Day Desserts should be playful and fun to eat, not serious (unless you’re reaching for high art, which is another kind of turn-on). I wanted to create something . . .to keep the evening going.  Ah, the textural titillation of smooth Coffee Mousse and Geleé—an intriguing swirl of sweetness and a gentle zap of caffeine to keep you energized for the rest of the evening. The luscious mouth-feel of the creamy mousse toys with the coolness of the coffee geleé.

Hmm … I need a minute. Making this dessert puts me in the mood for the Day.

No matter what you decide for Valentine’s Day, I wish you love, joy and happiness.

Print Recipe

Coffee Mousse and Geleé

Yield: serves 6

Ingredients:

Coffee Geleé
  • 2 teaspoon powdered gelatin
  • 2 tablespoon of water
  • 1 teaspoon instant espresso powder
  • 3/4 cup strong coffee, hot
  • 4 teaspoons granulated sugar
Coffee Mousse
  • 1/2 teaspoon powdered gelatin
  • 2 tablespoon Kahlua or Bailey’s Irish Cream
  • 1/4 cup strong coffee, hot
  • 4 teaspoons granulated sugar
  • 1/2 teaspoon instant espresso powder
  • 1 cup heavy cream

Directions:

 

Coffee Geleé

1. Sprinkle gelatin powder over water and let soften, about 5 minutes.

2. In a medium bowl, combine espresso powder, sugar and coffee, stir until sugar is dissolved.

3. Add softened gelatin to coffee mixture and stir to combine. Make sure the gelatin is fully dissolved.

4. Place 1 tablespoon of mixture into each serving glass. Chill in refrigerator for 20 minutes.

5. Pour remaining liquid into a small glass container, about 5″x7″. Chill in refrigerator until ready to use.

Coffee Mousse

1. Sprinkle gelatin powder over Kahlua and let soften, about 5 minutes.

2. In a medium bowl, combine espresso powder, sugar and coffee, stir until sugar is dissolved. Add Kahlua mixture and stir to combine. Set aside.

3. In the bowl of a stand mixer with whisk attachment, add heavy cream and whipped on medium until soft peaks, about 1 minute.

4.Add 1/4 cup of whipped cream  to coffee mixture and stir to combine. Pour mixture back into the whipped cream and whisk on medium speed for another minute.

5. Divide evenly among 6 serving glasses and refrigerate for 30 minute.

6. Remove container of geleé from refrigerator and slice into cubes. Divide geleé over top of mousse and serve.
custard, mousse & pudding, holidays & special occasions
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