Coffee and orange mousse
I normally start my day with a cup of milk coffee. I really like both the smell and the taste of hot coffee straight from the coffee machine. As a real coffee connoisseur, I do not limit myself to only one brand. I try to use original coffees that are not always available in the supermarket. Recently I came across a very nice online store, where I found a wide selection of coffees. Equipped with a supply of good coffee, I decided to make a dessert. – light coffee mousse with orange and Amarettini cookies. Try this dessert as it’s really delicious 🙂
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Ingredients for coffee mousse.
- 200 ml strong coffee (or coffee infusion)
- 8 g gelatine powder
- 400 ml whipping cream (36%)
- 150 g Amarettini cookies
- 80 g icing sugar
- 150 g orange
Whipped cream (additionally):
- 200 ml whipping cream (36%)
- 1 tablespoon icing sugar
How to make coffee mousse.
Put the gelatine powder into the cold coffee infusion and set it aside for 10 minutes to allow the gelatine to bloom. After 10 minutes, heat up the liquid but do not boil it. Stir thoroughly until the gelatine dissolves completely then leave it aside to cool it.
Blend the Amarettini cookies or crush them finely.
Peel the orange, remove the white skin off completely then dice it into small cubes.
Whisk the cream with icing sugar and when it is is almost completely stiff, pour in the thickening coffee infusion. Continue whisking for a few seconds to allow the ingredients to combine completely.
Whipped cream: whisk the whipping cream with icing sugar until stiff.
Put a few spoons of mixed cookies at the bottom of each cup, then pour some of the coffee mousse over it and cover with more of the cookie mixture. Place the cups in the fridge for 30 minutes to make the mousse slightly thicken. Take the cups out of the fridge, put the cut orange pieces in the middle of each cup and cover with the whipped cream.
Good to know when making coffee mousse with orange.
It is best to prepare the coffee infusion with a coffee machine. Such an infusion will be very intense and full of aroma.
The heavy cream that you use should be taken directly from the fridge.
I prepared 6 cups of this dessert from the above-mentioned amounts. Of course, the number of dessert cups you will manage to fill, also depends on the size of the cups used.
Are you looking for desserts in a cup recipes? If so, try our recipe for Eton mess.
