Easy Coffee Mousse and Vanilla Mousse

Name: Easy Coffee Mousse and Vanilla Mousse
Yield: 4 people
Cuisine: American
Ingredients: use four glasses (size 210 ml / 7.1 us fl oz); 75 g milk; 1 teaspoon granulated sugar (for milk); 2 egg yolks; 40 g granulated sugar (for egg yolks); 6 g instant coffee (1.5 tablespoons for granulated, 1 tablespoon for powdered); 2 tablespoons boiling water; 150 g heavy cream; 4 g powdered gelatin; 1.5 tablespoons water (for gelatin); 100 g milk; 1 tsp granulated sugar (for milk); 2 g vanilla bean paste; 2 egg yolks; 45 g granulated sugar (for egg yolks); 120 g heavy cream; 4 g powdered gelatin; 1.5 tablespoons water (for gelatin); 4 g instant coffee (1 tablespoon for granulated, 2/3 tablespoon for powdered); 18 g (1.5 tablespoons) granulated sugar; 140 g boiling water; 2 g powdered gelatin; 2 teaspoons water (for gelatin); whipped heavy cream; 4 cocoa cookies; chocolate coffee beans

Fumie's Recipe @cook_WSLB

How to make Vanilla and Coffee Mousse. Glass desserts with bittersweet coffee jelly, milky sweet vanilla mousse, and aromatic coffee mousse. You should enjoy it with your families and friends!

Fumie's Recipe @cook_WSLB

How to make Vanilla and Coffee Mousse. Glass desserts with bittersweet coffee jelly, milky sweet vanilla mousse, and aromatic coffee mousse. You should enjoy it with your families and friends!

Saved

Ingredients

4 people

use four glasses (size 210 ml / 7.1 us fl oz)
{Coffee Mousse}
75 gmilk
1 teaspoongranulated sugar (for milk)
2egg yolks
40 ggranulated sugar (for egg yolks)
6 ginstant coffee (1.5 tablespoons for granulated, 1 tablespoon for powdered)
2 tablespoonsboiling water
150 gheavy cream
4 gpowdered gelatin
1.5 tablespoonswater (for gelatin)
{Vanilla Mousse}
100 gmilk
1 tspgranulated sugar (for milk)
2 gvanilla bean paste
2egg yolks
45 ggranulated sugar (for egg yolks)
120 gheavy cream
4 gpowdered gelatin
1.5 tablespoonswater (for gelatin)
{Coffee Jelly}
4 ginstant coffee (1 tablespoon for granulated, 2/3 tablespoon for powdered)
18 g (1.5 tablespoons)granulated sugar
140 gboiling water
2 gpowdered gelatin
2 teaspoonswater (for gelatin)
{Topping}
whipped heavy cream
4cocoa cookies
chocolate coffee beans

Saved

Steps

1

My You tube Recipe Channel→ Fumie's Recipe
https://youtu.be/H6qmaUIzW2Q
2

[Coffee Mousse]
Add 2 Tbsp boiling water to coffee to dissolve. Set aside.
Soak gelatin in water. To prevent unevenness, put the water in the container first and sprinkle the gelatin over it.
3

Put heavy cream in a bowl, and place the bottom of the bowl in ice water. Use an electric hand mixer to beat it on low speed until heavy. Let it sit in a fridge.
Place egg yolks in a bowl and add the granulated sugar. Use a whisk to beat it until whitish a little.
4

Place milk in a heatproof container. Add 1 teaspoon of granulated sugar, stir, and microwave for 40 seconds on 600W. The granulated sugar prevents the milk from forming scum.
With stirring, pour the milk into the egg mixture. Stir well until smooth.
5

Transfer to a small pot and heat over low heat.
With stirring constantly, heat over low heat until thickened. Be careful not to overheat the eggs. If you overheat, the mixture becomes uneven.
Heat until the mixture leaves on the spatula without flowing when scooped with the spatula.
6

Turn off the heat, add the gelatin and stir to dissolve completely.
Add the coffee liquid and stir well until evenly combined. Strain it (can be omitted).
7

With stirring gently, cool to around 38°C/ 100 F while cooling with cold water. Then immediately add the whipped cream you prepared.
Add the cream in 3 parts. Once the mixture becomes marble, add the next one. The first time, use a spatula to stir well, and the second and third times, fold it.
8

Pour it into each glass. It is easier if you transfer the mixture to a container with a spout before adding it. Refrigerate for about 1 hour to set.
9

[Vanilla mousse]
Same method as for making coffee mousse. Note: However, add vanilla bean paste to the milk as well as granulated sugar. Also, heat the milk in the microwave for 1 minute.
Pour over the coffee mousse and refrigerate for about 1 hour to set.
10

[Coffee Jelly]
Make sure the vanilla mousse is set before making the coffee jelly.
Soak gelatin in water. To prevent unevenness, put the water in the container first and sprinkle the gelatin over it.
11

Add boiling water to the granulated sugar and stir well to dissolve. Add the coffee and stir well, then warm in a microwave at 600W for 30 seconds. Add the gelatin and stir to dissolve completely.
12

With stirring gently, cool to 25°C/ 77 F or less while cooling cold water. Pour over the vanilla mousse and refrigerate for 2 to 3 hours to set.
13

[Topping]
Squeeze out the whipped cream on the top and decorate with cookies and chocolate coffee beans.