Irish coffee mousse
Take the idea of that wonderfully retro Irish coffee, for instance, and turn it into a cool, whiskey-laced coffee mousse topped with a puddle of cream and a shaving of chocolate.
Ingredients
3 large eggs, separated
180g castor sugar
50ml strong espresso coffee
30g cocoa powder
2 tbsp Irish whiskey
4 tbsp pouring cream
1 tbsp grated dark chocolate or extra cocoa powder to serve
Method
Beat egg yolks, sugar and coffee until pale. Beat in cocoa powder and whiskey. Beat egg whites until lightly stiff and gently fold through the mixture until incorporated. Spoon into four glasses and refrigerate until set, about five hours. To serve, pour a tablespoon of cream on each mousse and sprinkle with chocolate or cocoa.
Make the coffee component nice and strong - and maybe use decaf if you are serving after dinner.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
