Preparation of Cappuccino Mousse

• In a saucepan suitable for the stove, beat the egg yolks with half of the sugar until you have a light and frothy mixture.
  Soak the gelatin in cold water.
  Heat the milk with the remaining sugar and when it comes to a boil, turn off the heat and mix in the instant coffee and liquid coffee.

• Add the obtained mixture to the egg yolk mixture, stir, and bring to the stove, stirring occasionally and bringing it to simmer.
  Turn off the heat and add the well-drained gelatin to the mixture, stirring to dissolve it.
  Allow the obtained mixture to cool.

• When it is cold, strain it.
  Whip the cream until it is glossy (that is, not until stiff peaks, but with a creamy consistency).
  Mix three-quarters of the cream into the strained mixture, using a spatula to gently fold it in, and keep the rest of the cream well-covered in the refrigerator.

• Pour the cappuccino mousse into serving glasses, cover with a bit of aluminum foil, and refrigerate for a couple of hours.
  When serving, distribute the remaining cream on the cappuccino mousse glasses and finish with a dusting of unsweetened cocoa.

  Chez Bibia