Coffee Mousse

Ingredients

• 4 sheets white gelatin
• 1 Vanilla bean
• 0.25 l strong coffee (espresso)
• 3 egg yolks
• 80 g sugar
• 200 g whipping cream

Instructions

1. 1.

   Soak gelatin in cold water.

2. 2.

   Split vanilla bean lengthwise and boil with coffee once, then remove from heat. Remove the vanilla bean.

3. 3.

   Whisk egg yolks with sugar until fluffy, mix in 6 tbsp of coffee, then gradually whisk into remaining coffee over low heat on the stove. Continue whisking until thickened, do not let it boil! If necessary, take pot off heat. Add soaked gelatin to hot cream, dissolve and stir well. Whip cream over a double boiler until cold. Whip cream stiffly and fold in as soon as the cream starts to gel. Spoon coffee mousse into cocktail glasses with a large star tip and chill for about 3 hours until set.