Light and Creamy Coffee Mousse

Name: Light and Creamy Coffee Mousse
Yield: 2 servings
Cuisine: American
Ingredients: 2 grams ◎Gelatin powder; 2 tbsp ◎Water; 80 ml ★Milk; 1 tsp ★Instant coffee; 10 to 15 grams Sugar; 20 ml Heavy cream; 1 if desired Whipping cream, etc.

cookpad.japan @cookpad_jp

1. I got the idea (if my vague memory serves me right) from a cocoa mousse recipe (or it could've been a chocolate mousse, I can't remember), which I used to make a lot from a recipe found in my diet sweets cookbook.
2. Coffee is easier, cheaper, and more convenient to make (than cocoa, chocolate, etc.). These ingredient amounts are what I ended up with, after experimenting many times trying to make it fluffy and creamy, while keeping down the calories..

At Step 3, there's more water than gelatin powder, so I dissolve it in residual heat (in the bowl from Step 2). If this worries you, add gelatin (and sugar if desired) to the bowl after dissolving it completely in a microwave. As a reference, heat it a little over 10 seconds at about 500W without plastic wrap.
This recipe will be about 108 total calories (For 2 servings, excluding topping) if you substitute heavy cream and milk with low-fat ones, and the sugar with artificial sweetener (e.g. about 2 teaspoons of Palsweet 1/12). Please refer to this as a guide if you need to make this as low calorie as possible due to dietary restrictions, etc. For 2 cups (about 100ml capacity). Recipe by Sabumochi

cookpad.japan @cookpad_jp

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Ingredients

2 servings

2 grams◎Gelatin powder
2 tbsp◎Water
80 ml★Milk
1 tsp★Instant coffee
10to 15 grams Sugar
20 mlHeavy cream
Other toppings (can be omitted)
1if desired Whipping cream, etc.

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Steps

1

In a small microwave-safe container, sprinkle the gelatin powder into water from ◎ and let soak.
2

Put the ingredients from ★ into a microwave-safe bowl, and microwave it a little over a minute at around 500W without plastic wrap. Dissolve the coffee by heating without letting it boil.
3

Add sugar (if desired) to soaked gelatin from Step 1 and dissolve that into the bowl while it's still hot. Let it cool after blending it all together. Put the bowl in the refrigerator and let it chill for 20-30 minutes.
4

If the mixture becomes too cool and hardens, you can either keep it at room temperature, or blend thoroughly with a whisk until it turns back into the mixture like the photo.
5

In a different bowl, put the chilled heavy cream and blend until it thickens to about the same thickness as the mixture in Step 4.
6

Combine the mixtures from Step 4 and 5, and mix evenly. Pour equal amount into the two containers.
7

Put the mousse back in the refrigerator, and it's done once it's chilled and hardened. Place topping as desired. Roasted nuts, etc. bring about a different texture and make it delicious.
8

[Note 1] It's easier if you use coffee that dissolves well in cold water too. I also recommend adding a bit of liqueur (rum, Kahlua, etc.) to turn this into a dessert for adults.
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[Note 2 ] The main, step-by-step photos were taken when I doubled this recipe and made it using a 200 ml capacity coffee cup.
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[Note 3] The coffee bean shaped chocolate I used for my topping is Meiji's "Coffeebeat." It's about 100 yen.