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Le Cordon Bleu News, 02/01/2010
Iced Coffee Mousse
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Iced Coffee Mousse

Iced Coffee Mousse


Coffee Flavoured Sabayon

6 egg yolks
100 g caster sugar
80 ml water
1 tbsp instant coffee
2 gelatine leaves, soaked in cold water
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300 ml whipping cream

French Meringue

3 egg whites
1 pinch salt
100 g caster sugar


150 ml whipped cream
16 chocolate coated coffee beans
Unsweetened cocoa powder


  1. To make the iced coffee mousse look like a hot soufflé, wrap the outside of 4 soufflé dishes with waxed paper (or heavy plastic pvc ribbon). Secure with tape or kitchen string.
  2. Prepare the coffee flavoured sabayon: Put the egg yolks and sugar in a bowl and whisk until and creamy, thick and almost white; add water and combine well. Place the bowl containing the egg yolk mixture over a saucepan of gently simmering water (bain-marie). Whisk until the mixture becomes creamy and falls like a ribbon from the whisk. If necessary, lower the temperature by removing the bowl from the bain-marie from time to time to avoid the mixture to become grainy.
  3. Add the instant coffee and combine well. Squeeze the soaked gelatine leaves to remove excess water and add it to the warm sabayon. Remove from the heat and beat until the mixture cools.
  4. Put the cream in a bowl and place it over a bowl of iced water. Whisk until soft peaks form.
  5. Prepare the French meringue: Whisk the egg whites with the salt and whisk until soft peaks form. Gradually add the sugar in 2 or 3 batches continue whisking until stiff and glossy peaks form and the meringue clings to the whisk.
  6. Gently combine the sabayon and the French meringue, and fold in the whipped cream carefully incorporating as much air as possible into the mixture.
  7. Immediately pour the coffee mousse into the prepared soufflé dishes right up to the edge of the paper collar. Gently smooth the surface of each soufflé and refrigerate for 2 hours, or until set.
  8. To serve, remove the paper collar from each iced coffee mousse and top with a rosette of whipped cream and chocolate coated coffee beans. Dust with unsweetened cocoa powder.

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