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Coffee mousse



  1. Place the gelatine sheets in a container and cover with cold water.
  2. Place the mixing paddle on the blades. Add the milk, the sugar and the instant coffee to the jug and set for 2 minutes, 90°C, speed

250 gr milk

100 gr sugar

20 gr instant coffee

  1. Add the soaked and drained gelatine sheets, stir with the spatula and set aside in a bowl in the refrigerator without letting it set.

3 gelatine sheets

  1. Once the milk is cold, attach the mixing paddle and, in the clean jug, whip the cream for 1 minute, speed If the cream isn’t whipped enough once this time is up, add a few seconds more to the time. Fold into the mixture prepared earlier.

500 gr whipping cream