Title: Mousse Au Cafe
Categories: None
Yield: 1 Servings

3 Eggs; separated
1/2 c Powdered sugar
1 Env unflavored gelatin
1/4 c Coffee liquor
2/3 c Strong brewed coffee
1 pn Salt
2 tb Sugar
2 c Whipping cream
2 tb Coffee liquor

Beat yolks in large bowl of electric mixer, adding powdered sugar gradually
until mixture is pale yellow. Sprinkle gelatin over 1/4 cup liqueur and let
stand to soften. Heat coffee in small saucepan and whisk into yolks. Pour
back into saucepan and cook over medium heat, whisking constantly,just
until mixture simmers. Add gelatin and stir until thoroughly blended and
dissolved. Set aside until cool and slightly thickened, stirring
occasionally.

Beat whites with salt until soft peaks form. Slowly beat in sugar. Using
same beaters, whip cream with 2 tablespoons liqueur until stiff. Fold
meringue and whipped cream alternately into coffee mixture, beginning and
ending with cream. Spoon into desser dishes and chill thoroughly

Posted to MM-Recipes Digest by Alice Poe on May 03,
1998