Mocha mousse with advocaat

Name: Mocha mousse with advocaat
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 sheets white gelatine; 1/4 l Milk; 2-3 TEASPOONS Soluble coffee (instant; e.g. espresso); 2 fresh eggs (Gr. M); 50 g Sugar; 250 g Whipped cream; 2-3 TABLESPOONS Egg liqueur; 8 Cappuccino rolls or other pastry; 7-10 Tbsp soluble coffee and possibly some grated oranges

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 sheets white gelatine
1/4 l Milk
2-3 TEASPOONS Soluble coffee (instant; e.g. espresso)
2 fresh eggs (Gr. M)
50 g Sugar
250 g Whipped cream
2-3 TABLESPOONS Egg liqueur
8 Cappuccino rolls or other pastry
7-10 Tbsp soluble coffee and possibly some grated oranges

Directions

1
Soak the gelatine in cold water. Warm the milk and dissolve the coffee in it. Squeeze out the gelatine and dissolve in it. Let it cool down a little. Separate the eggs. Whisk the egg yolks. Gradually stir the lukewarm mocka milk into the egg yolk. Cool until the mixture is half firm
2
Beat egg whites until stiff. Gradually add sugar. Fold the beaten egg whites into the mocka mass. Whip cream until stiff. Chill 4 tbsp. cream in a piping bag. Fold the remaining cream into the cream and chill for at least 1 hour.
3
Spray cream tuffs onto the cream and sprinkle with advocaat. Decorate with cappuccino rolls, some instant coffee and possibly grated oranges
4
Sprinkle the mocka mousse with whiskey-cream liqueur (e.g. Baileys) or - without alcohol - with vanilla sauce instead of eggnog