Coffee Caramel Mousse

Coffee Caramel Mousse



  1. Infuse coffee into milk by bringing to a simmer and steeping for 30 minutes
  2. Make dry caramel and deglaze with the 2 tbsp of cream
  3. Add coffee milk and temper into yolks, add cornstarch and vanilla
  4. Cook until thickened
  5. Add gelatin and push through strainer
  6. Whip 2/3c of cream to soft peaks
  7. Whisk 2 tbsp of whipped cream into the coffee caramel to slightly cool
  8. Fold in the rest of the cream
  9. Pipe onto desired cake or dish, and chill until set.


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