Coffee Mousse

Coffee Mousse

Coffee Mousse

Christmas must be made memorable with a good dinner and satisfying dessert.

Each family has a unique way of celebrating Christmas.

Try out this coffee flavored mousse other than the usual chocolate mousse this Christmas.

Prep time: 25 min
Serves: 6-8


  • 6 tsp gelatine
  • 500 ml milk
  • 3 tsp cornflour
  • ¾ cup sugar (or to taste)
  • 6 tsp instant coffee
  • A small pinch of salt
  • ½ tsp cinnamon powder
  • 6 egg whites
  • 1 ½ cup fresh cream (well chilled)
  • Coffee powder or chocolate chips for garnish


Soak gelatine in 6 tbsp of water. Mix cornflour with ¼ cup of milk. Boil the remaining milk. Add sugar and cornflour mixture and cook, stirring for 2-3 minutes. Remove from fire. Stir in the instant coffee, salt and cinnamon. Dissolve the gelatine over a low flame and add to the coffee custard. Cool completely. Place in the fridge.

Whip egg whites. Add the well-chilled cream and whip till thick (Take care not to over whip as the cream may curdle.) When the coffee custard just begins to set, take it out of the fridge. Gently fold in the cream (reserve some cream for top) and the egg whites, pour in the pudding dish, chill and set.

Decorate with reserved cream. Sprinkle some coffee powder or chocolate chips on top.

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2 Responses to “Coffee Mousse”

  1. Kaustubh says:

    can fresh cream do

  2. John says:

    I tried this with UHT Milk and turned out very good. My family are getting use to this product as I usually have to throw it out from spoiling.

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