Iced Coffee Mousse With Mocha Sauce
|Water||1⁄3 Cup (5.33 tbs)|
|Instant coffee powder||3 Tablespoon|
|Eggs||2 , separated|
|Castor sugar||2⁄3 Cup (10.67 tbs)|
|Thick cream||300 Milliliter (1 Jar)|
|For mocha sauce|
|Roasted coffee beans||3⁄4 Cup (12 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Dark cooking chocolate||90 Gram|
Sprinkle gelatine over water, dissolve over hot water, stir in coffee, cool to room temperature.
Beat egg yolks and sugar together in small bowl of electric mixer until thick and lemon colored, stir in gelatine mixture.
Whip cream until soft peaks form, fold into coffee mixture.
Beat egg whites until soft peaks form, fold into coffee mixture.
Pour into lightly oiled mould of 4-cup capacity; cover, freeze overnight.
Turn mousse onto serving plate, return to freezer while you are making Sauce.
Mocha Sauce: Place coffee beans in food processor, crush coarsely (do not grind finely).
Place coffee beans in pan with sugar and butter, stir over heat without boiling until sugar is dissolved.
Add rum, bring to boil, reduce heat, simmer, stirring constantly until Sauce turns light golden brown, then add cream and vanilla, simmer 3 minutes.
Strain, add chopped chocolate, stir until smooth.
Serve Sauce warm or cold.