coffee mousse

Coffee Mousse with Biscuit Cream

Details

Servings

12

Prep time

1 hour

Freezing time

1 hour

Calories

363.78 kcal

Print Recipe

The idea for this coffee mousse dessert came from a very fond memory of mine. As a kid, I and my brothers used to have cashew butter biscuits with hot coffee. The combination of butter biscuits with coffee is great. The taste of coffee together with crunchy butter biscuit and nuts in between is thrilling. So, when I was thinking of coming up with a recipe for a dessert with coffee in it, I wanted to recreate a similar experience from my memory.

Another reason to try the coffee mousse dessert is my husband who simply loves coffee. He can keep harping about his love for the fresh coffee smell fused with the smell of new books that he craves for when he goes to any bookstore with a coffee shop.

About the coffee mousse dessert

The coffee mousse with biscuit cream is a multi-layered dessert with many distinct components that make this dish special. The levels of sweetness differ in all these elements. Individually, each component tastes amazing. But when combined together, it is like magic. Every element of this dish acts like a piece of a jigsaw puzzle which fits together perfectly to make a fantastic and satisfying dessert. The fusion of nuts and cream leaves a pleasant and lasting imprint on your tastebuds wanting you to come back for second helpings.

While the dessert does take some time to prepare and present, the awesome taste makes it worth the effort. You will be very happy with the end result when you have your friends and dear ones taste this wonderful coffee mousse and biscuit cream.

So, try this dessert and let me know if it was your tummy to heart moment.


ingredients for coffee mousse

Ingredients for Biscuit cream

  • 80g unsalted butter

  • 50g refined flour (Maida)

  • 90g milk powder

  • 1 1/4 tsp vanilla essence

  • 1 cup milk

  • 90g caster sugar

  • 1/2 cup whipping cream

Ingredients

  • For Dark Coffee Mousse
  • 3 tbsp Creme brûlée flavored
    filter coffee
    powder

  • 3/4 cup water to brew coffee

  • 1/2 cup caramel syrup

  • 1/2 cup heavy whipping cream

  • 2 tsp gelatin

  • 1/4 cup water to soak gelatin

  • For Light Coffee Mousse
  • 1 1/2 tbsp coffee powder

  • 1/2 cup water to brew coffee

  • 40g sugar

  • 1/2 cup half and half

  • 1/2 cup heavy whipping cream

  • 2 tsp gelatin

  • 1/4 cup water to soak gelatin

Ingredients for coffee jelly

  • For Coffee Jelly
  • 2 1/4 tsp gelatin

  • 1/4 cup water for soaking gelatin

  • 1 tsp sugar

  • 1 tbsp instant coffee

  • 1/2 cup water for jelly

  • For Caramelized Cashew
  • 50g cashew

  • 4 tbsp sugar

  • 1.5 tbsp water

  • For Garnishing
  • 50g pistachios

  • 60 raspberries (5 per serving)

Directions

  • Preparing Caramelized Cashews
  • Roast raw cashews for 15 mins at 350F. Roasting is necessary, the roasted taste and smell adds to the ultimate taste of the dessert. roasted cashew
  • In a small pan add 4 tbsp sugar and 1 tbsp water heat it on medium flame till sugar melts and caramelized then add 50 g cashew. Coat cashew completely in the caramelized sugar. This whole process takes around 5-10 minutes.
    Note: while caramelizing the sugar continuously stir it. Take care not to burn the sugar.  caramelized sugar
  • Making the Coffee Jelly
  • In a small saucepan add 2 ¼ tsp Gelatin Powder and ½ cup water. gelatin for jelly
  • Remove all the lumps and soak the gelatin for 5 minutes. Once the gelatin has bloomed turn on the flame at a low level.
  • While gelatin is heating up mix ¼ cup water, 1 tsp sugar and 1 tbsp instant coffee in a small bowl.instant coffee for jelly
  • When gelatin has melted add coffee mix to it. Don’t boil the gelatin mix, just heat it. After mixing everything together turn off the flame. Keep the jelly mix aside and let it cool. Once the temperature of the jelly mix is at room temperature keep it in the refrigerator for about an hour to set.preparing the jelly
  • An hour later when the jelly has set cut it in square or the shape of your choice.coffee jelly cubes
  • Making the Biscuit Cream
  • In a saucepan add 80g unsalted yellow Butter. Heat it on a medium flame. Once the butter is melted add 50g refined flour. Sauté flour for a minute or till the flour color changes slightly.  preparing the biscuit cream
  • Add 90g Milk powder and 1 ¼ tsp Vanilla essence. adding vanilla
  • Add 90g Caster Sugar. Stir it till the sugar blends with other ingredients.adding sugar - no papa
  • Next add 1 cup Milk. Stir everything with a whisker so that no lumps are left while the cream ingredients are cooking.adding milk
  • Cook the mix properly till it becomes of thick gravy consistency. Turn off the flame and keep it aside to cool.biscuit cream
  • In a bowl pour ½ cup heavy whipping cream and whip it till a peak can be formed and stands.whipping cream
  • 45 minutes later when the mix has cooled down add the whipped cream in the mixture and fold it in very well till everything blends together completely.biscuit cream completed
  • Refrigerate the cream for an hour.
  • Making the Dark Coffee Mousse
  • In a small saucepan add ¾ cup water and 3 tbsp Crème brûlée flavored filter coffee and boil for 10 minutes on low-medium flame.brewing dark coffee
  • Strain the coffee in a mixing bowl. Keep it aside to cool for 15 minutes.strained dark coffee
  • Add ½ cup caramel sauce to the coffee mix and combine it with a whisker.caramel sauce
  • In a small bowl mix 2 tsp gelatin and ¼ cup water. Soak for 5 minutes. Soaking is a necessary step. Once the gelatin blooms microwave it for 30 secs. Heating melts the gelatin mix.gelatin mix
  • Add melted gelatin mix to coffee mix and after mixing it together keep it in the refrigerator for ½ hour.adding gelatin to coffee
  • In a mixing bowl pour ½ cup heavy whipping cream and whip it till it forms a peak.
  • After coffee mix has cooled down remove it from the refrigerator. Add whipped cream to it and  then mix everything together. whipping cream for dark coffee
  • Keep the mix in the refrigerator another for an hour to set.
  • Making the Light Coffee Mousse
  • In a small saucepan add ½ cup water and 1 ½ tbsp filter coffee and boil for 10 minutes on low-medium flame.
  • Strain the coffee in a mixing bowl. Keep it aside to cool for 15 minutes.
  • Add 40 g caster sugar and ½ cup half and half cream to the coffee mix and combine it with a whisker.half n half mix
  • In a small bowl mix 2 tsp gelatin and ¼ cup water. Soak for 5 minutes. Soaking is a necessary step. Once the gelatin blooms microwave it for 30 secs. Heating melts the gelatin mix.
  • Add melted gelatin mix to coffee mix and keep it in the refrigerator for ½ hour.gelatin for light coffee mousse
  • In a mixing bowl pour ½ cup heavy whipping cream and whip it till peak can be formed and stands.
  • After coffee mix has cooled down remove it from the refrigerator. Add whipped cream to it and then mix everything together. Keep the mix in the refrigerator minimum for an hour to set.light coffee mousse
  • Plating and Presentation
  • Arrange the biscuit cream with dark and light coffee mousse in a plate or bowl and add the coffee jelly
  • Sprinkle with crushed pistachios. Garnish with the caramelized cashews and raspberries. Your dessert is ready to be served with golden spun sugar on top.
    plating

NOTE:

You can use different flavors of coffee as per your preference for the coffee mousse



Coffee Mousse with Biscuit Cream

0 from 0 votes
Recipe by Amruta Course: DessertCuisine: ContinentalDifficulty: Difficult
Servings

12

servings
Prep time

1

hour 
Freezing time

1

hour 
Calories

363.78

kcal

The coffee mousse with biscuit cream is a multi-layered dessert with many distinct components that make this dish special. The levels of sweetness differ in all these elements. Individually, each component tastes amazing. But when combined together, it is like magic. Every element of this dish acts like a piece of a jigsaw puzzle which fits together perfectly to make a fantastic and satisfying dessert. The fusion of nuts and cream leaves a pleasant and lasting imprint on your tastebuds wanting you to come back for second helpings.

Ingredients

  • For Biscuit Cream
  • 80 g unsalted butter

  • 50 g refined flour

  • 90 g milk powder

  • 1.25 tsp vanilla essence

  • 1 cup milk

  • 90 g caster sugar

  • 1/2 cup whipping cream

  • For dark coffee mousse
  • 3 tbsp Creme brûlée flavored coffee powder

  • 3/4 cup water to brew

  • 1/2 cup caramel syrup

  • 1/2 cup heavy whipping cream

  • 2 tsp gelatin

  • 1/4 cup water to soak gelatin

  • For light coffee mousse
  • 1.5 tbsp coffee powder

  • 1/2 cup water to brew

  • 40 g sugar

  • 1/2 cup half and half

  • 1/2 cup heavy whipping cream

  • 2 tsp gelatin

  • 1/4 cup water to soak gelatin

  • For coffee jelly
  • 2.5 tsp gelatin

  • 1/4 cup water for soaking gelatin

  • 1 tsp sugar

  • 1 tbsp instant coffee

  • 1/2 cup water for jelly

  • For caramelized cashews
  • 50 g cashews

  • 4 tbsp sugar

  • 1.5 tbsp water

  • For garnishing
  • 60 raspberries (5 per serving)

  • 50 g pistachios

Directions

  • Preparing caramelized cashews
  • Roast raw cashews for 15 mins at 350F. Roasting is necessary, the roasted taste and smell adds to the ultimate taste of the dessert.
  • In a small pan add 4 tbsp sugar and 1.5 tbsp water heat it on medium flame till sugar melts and caramelized then add 50 g cashew. Coat cashew completely in the caramelized sugar. This whole process takes around 5-10 minutes.
    Note: while caramelizing the sugar continuously stir it. Take care not to burn the sugar.
  • Making the Coffee Jelly
  • In a small saucepan add 2 ¼ tsp Gelatin Powder and 1/4 cup water. 
  • Remove all the lumps and soak the gelatin for 5 minutes. Once the gelatin has bloomed turn on the flame at a low level.
  • While gelatin is heating up mix 1/2 cup water, 1 tsp sugar and 1 tbsp instant coffee in a small bowl.
  • When gelatin has melted add coffee mix to it. Don’t boil the gelatin mix. After mixing everything together turn off the flame. Keep the jelly mix aside and let it cool. Once the temperature of the jelly mix is at room temperature keep it in the refrigerator for about an hour to set.
  • An hour later when the jelly has set cut it in square or the shape of your choice.
  • Making the Biscuit cream
  • In a saucepan add 80g unsalted yellow Butter. Heat it on a medium flame. Once the butter is melted add 50g refined flour. Sauté flour for a minute or till the flour color changes slightly.  
  • Add 90g Milk powder and 1 ¼ tsp Vanilla essence.
  • Add 90g Caster Sugar. Stir it till the sugar blends with other ingredients.
  • Next add 1 cup Milk. Stir everything with a whisker so that no lumps are left while the cream ingredients are cooking.
  • Cook the mix properly till it becomes of thick gravy consistency. Turn off the flame and keep it aside to cool.
  • In a bowl pour ½ cup heavy whipping cream and whip it till a peak can be formed and stands.
  • 45 minutes later when the mix has cooled down add the whipped cream in the mixture and fold it in very well till everything blends together completely.
  • Refrigerate the cream for an hour.
  • Making the Dark Coffee Mousse
  • In a small saucepan add ¾ cup water and 3 tbsp Crème brûlée flavored filter coffee and boil for 10 minutes on low-medium flame.
  • Strain the coffee in a mixing bowl. Keep it aside to cool for 15 minutes.
  • Add ½ cup caramel sauce to the coffee mix and combine it with a whisker.
  • In a small bowl mix 2 tsp gelatin and ¼ cup water. Soak for 5 minutes. Soaking is a necessary step. Once the gelatin blooms microwave it for 30 secs. Heating melts the gelatin mix.
  • Add melted gelatin mix to coffee mix and keep it in the refrigerator for ½ hour.
  • In a mixing bowl pour ½ cup heavy whipping cream and whip it till it forms a peak.
  • After coffee mix has cooled down remove it from the refrigerator. Add whipped cream to it and  then mix everything together.
  • Keep the mix in the refrigerator another for an hour to set.
  • Making the Light Coffee Mousse
  • In a small saucepan add ½ cup water and 1 ½ tbsp filter coffee and boil for 10 minutes on low-medium flame.
  • Strain the coffee in a mixing bowl. Keep it aside to cool for 15 minutes.
  • Add 40 g cater sugar and ½ cup half and half cream to the coffee mix and combine it with a whisker.
  • In a small bowl mix 2 tsp gelatin and ¼ cup water. Soak for 5 minutes. Soaking is a necessary step. Once the gelatin blooms microwave it for 30 secs. Heating melts the gelatin mix.
  • Add melted gelatin mix to coffee mix and after mixing it together keep it in the refrigerator for ½ hour.
  • In a mixing bowl pour ½ cup heavy whipping cream and whip it till peak can be formed and stands.
  • After coffee mix has cooled down remove it from the refrigerator. Add whipped cream to it and then mix everything together. Keep the mix in the refrigerator minimum for an hour to set.
  • Plating and Presentation
  • Arrange the biscuit cream with dark and light coffee mousse in a plate or bowl and add the coffee jelly
  • Sprinkle with crushed pistachios. Garnish with the caramelized cashews and raspberries. Your dessert is ready to be served with golden spun sugar on top.

Notes

  • You can use different flavors of coffee as per your preference for mousse

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