Cinnamon Spiced Coffee Mousse
Cinnamon powder: 1 tsp or more
Half and half milk : 250 ml / 1 cup
Eggs : three (separated)
Whipped egg whites : 2- 3 medium scoops
Heavy cream (whipped) : 100 ml
Brown sugar : ½ cup
Gelatin powder (unflavoured) : 1 packet
Strong instant coffee dissolved in hot water : 100 ml or less depends on the taste
Directions:
1. Dissolve the gelatin in a tablespoon of cold water and let it soften.
2. In a separate bowl whisk together the brown sugar and egg yolks till the sugar melts.
3. Whisk together the cinnamon, half n half milk and coffee in a pot and cook over low heat, stirring occasionally, until it just starts steaming.
4. Add few tablespoon of this warm milk to the egg-sugar mixture and blend it really well. And add it back to the pan of warm milk and stir it well.
5. Cook on low heat and add the softened gelatin and stir it well.
6. Now leave the pan to cool thoroughly.
7. Beat the egg whites into medium stiff peaks.
8. Beat the heavy cream too into soft peaks.
9. Fold them (egg white + whipped cream) in the cooled milk – egg mixture until no-marbling effects are visible.
10. Pour immediately into the dessert pots or cups and set to chill for at least 5 hours or overnight.
11. Serve the coffee mousse chilled.
Notes
Mousse will need atleast 5hours or overnight to set.
Eggs are separated best when they are cold. Fold the egg whites and whipped cream into the milk-egg mixture only when the mixture is thoroughly cooled, otherwise marbling effects will remain visible. Do not overbeat the heavy cream, it will get separated. Watch it closely.