Instant Coffee Mousse Recipe

Ingredients with Measurements:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 2 tablespoons instant coffee powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 envelope unflavored gelatin
- 1/4 cup cold water

Special equipment needed:
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Saucepan
- Serving glasses or bowls

Step-by-step instructions:
1. In a saucepan, combine the instant coffee powder, sugar, salt, and 1 cup of heavy cream. Heat over medium heat, stirring constantly, until the sugar and coffee powder have dissolved.
2. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes.
3. Add the gelatin mixture to the saucepan and stir until it has dissolved.
4. Remove the saucepan from the heat and stir in the vanilla extract.
5. In a mixing bowl, beat the remaining 1 cup of heavy cream until stiff peaks form.
6. Gently fold the coffee mixture into the whipped cream until fully combined.
7. Divide the mixture evenly among serving glasses or bowls.
8. Chill in the refrigerator for at least 2 hours, or until set.


Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes 6 servings.

Nutritional information:
Per serving:
- Calories: 350
- Total fat: 28g
- Saturated fat: 17g
- Cholesterol: 102mg
- Sodium: 100mg
- Total carbohydrates: 23g
- Dietary fiber: 0g
- Sugars: 22g
- Protein: 3g

Substitutions for ingredients:
- Instant coffee powder: You can use instant espresso powder or regular coffee powder instead.
- Heavy cream: You can use whipping cream or double cream instead.
- Granulated sugar: You can use brown sugar or honey instead.
- Unflavored gelatin: You can use agar-agar or pectin instead.

Variations:
- Chocolate coffee mousse: Add 1/2 cup of cocoa powder to the coffee mixture before folding it into the whipped cream.
- Irish coffee mousse: Add 1/4 cup of Irish whiskey to the coffee mixture before folding it into the whipped cream.
- Vanilla coffee mousse: Omit the instant coffee powder and add 1 tablespoon of vanilla extract to the whipped cream.

Tips and tricks:
- Make sure the gelatin is fully dissolved before adding it to the coffee mixture.
- Use a metal bowl and whisk to whip the cream, as they retain the cold temperature better than plastic.
- Chill the mixing bowl and whisk in the refrigerator for 10 minutes before whipping the cream.
- Serve the mousse with whipped cream and chocolate shavings on top.

Storage instructions:
Store the mousse in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Do not reheat the mousse, as it will lose its texture and become runny.

Presentation ideas:
Serve the mousse in clear glass bowls or glasses to show off its layers. Top with whipped cream and chocolate shavings.

Garnishes:
Whipped cream, chocolate shavings, cocoa powder, or coffee beans.

Pairings:
Serve the mousse with a cup of hot coffee or espresso.

Suggested side dishes:
Fresh fruit, cookies, or biscotti.

Troubleshooting advice:
- If the mousse is too runny, it may not have been chilled long enough. Return it to the refrigerator for another hour or until set.
- If the mousse is too firm, it may have been over-whipped. Fold in a little more whipped cream to loosen it up.

Food safety advice:
- Make sure to use pasteurized cream to avoid the risk of foodborne illness.
- Store the mousse in the refrigerator at 40°F or below to prevent bacterial growth.

Food history:
Mousse is a French dessert that originated in the 18th century. It is traditionally made with whipped egg whites and cream, but this recipe uses gelatin to achieve a similar texture.

Flavor profiles:
This instant coffee mousse has a rich and creamy texture with a strong coffee flavor and a hint of sweetness.

Serving suggestions:
Serve the mousse as a dessert after a dinner party or as a special treat on a lazy afternoon.

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Taste: Rich, Creamy, Sweet, Coffee, Coffee-Flavored