A delightful dessert that combines indulgence with elegance, featuring a rich, creamy coffee mousse topped with crispy biscotti crumbs.
Ingredients
Scale:
1 cup heavy cream, preferably organic
½ cup strong brewed coffee, cooled to room temperature
½ cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1 tablespoon gelatin powder, unflavored
3 tablespoons cold water
2-3 store-bought or homemade biscotti, crushed into crumbs
Instructions
Start by preparing the gelatin. In a small bowl, sprinkle the gelatin powder over 3 tablespoons of cold water. Let it sit for about 5 minutes to bloom.
In a medium saucepan, whisk together the granulated sugar and egg yolks until smooth. Gradually add the cooled coffee while stirring to combine.
Heat this mixture over medium heat, stirring constantly until it thickens slightly, about 5-7 minutes. Do not let it boil.
Remove from heat and stir in the bloomed gelatin until fully dissolved. Add the vanilla extract and mix well. Allow to cool to room temperature.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cooled coffee mixture.
Spoon the mousse into serving glasses, cover and refrigerate for at least 4 hours, or until set.
Before serving, sprinkle the crushed biscotti crumbs over the top of each mousse.
