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Irish Coffee Mousse


2 eggs; separated
50 g sugar
2 tablespoons coffee essence
2 tablespoons Irish whiskey
1 11 g sachet gelatine
300 ml double cream
coffee beans; to decorate

Yield: 4-6 servings

Whisk together the egg yolks, sugar and coffee essence until thick, creamy and leaving a trail. Fold in the whiskey. Place 3 tablespoons cold water in a small dish and sprinkle the gelatine over, leaving to stand for 5 minutes then dissolve over a pan of hot water. Fold into the coffee mixture. Softly whip the cream, fold half into the coffee mixture. Whisk the egg whites until stiff, fold into the mousse and spoon into a serving bowl or glasses. Chill until set. Top with remaining cream and decorate with coffee beans to serve.




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