DESCRIPTION
Coffee mousse, known in Colombia as Esponjado de Café is a traditional and one of the most popular desserts in Colombia. Especially in the Andean region, but you can find it in almost any city.
It is an easy to make and delicious dessert, ideal to share with your coffee lover friends or family.
INGREDIENTS
- 3 tablespoons of good quality coffee
- 1 can 14 oz condensed milk
- 5 tablespoons of water
- 1 tablespoon unflavored gelatin
- 1 cup heavy cream
- ¼ cup sugar
- 3 egg whites
INSTRUCTIONS
Bring the water to a boil in a small pot then remove from heat.
Mix the coffee with 2 tablespoons of water in a small bowl.
Mix the gelatin with 3 tablespoons of water also in a small bowl until the gelatin dissolves.
Place the condensed milk and the coffee mixture in a blender and blend for 2 minutes. Add the dissolved gelatin to the blender and blend for 1 more minute.
Beat the heavy cream for 3 minutes in a medium bowl using an electric mixer. Fold the whipped cream into the coffee mixture.
Use an electric mixer to beat the egg whites and sugar in a clean bowl until stiff.
Add half of the egg whites to the mixture, folding gently to incorporate. Don’t overwork the mixture. Add the rest of the whites and fold the mixtures together.
Pour mixture into individual serving glasses or bowls and refrigerate for about 5 hours or overnight. Serve with whipped cream and grated chocolate on top.
Pour mixture into individual bowls and refrigerate for 6 hours or overnight.
Serve with grated chocolate on top and prepare yourself to enjoy the perfect mousse sweetness and texture of the Esponjado de Café.
