Irish coffee mousse
The original recipe is by Jeroen Meus, the well-known
Belgian TV chef. I avoid publishing imitation recipes as
much as possible, but this is one that I have tinkered with
a bit, that's why. Not that the result is better than Jeroen's,
but it is different.
For example, I use vegetable agaragar instead of gelatine
as a binder and my bottom layer with whisky is almost
liquid and contains unflavored whisky, so the alcohol is
almost completely preserved in the end result. The
whipped cream is not whipped completely stiff. The half
whipped cream is more like the creamy layer on a real
Irish coffee.
eggs
coffee
instant coffee
full cream
cocoa powder
The first layer. Dissolve 2 tablespoons of cassonade in half
the whisky in a saucepan over a low heat. Add 1 gram of
agaragar and cook briefly. Mix with the rest of the whisky.
Divide over the glasses and leave to set in the fridge.
Make a ruban of 3 beaten egg yolks with 90 g granulated
sugar. Keep the egg whites.
Second layer. Make a large cup of coffee and mix in 4 g of
instant coffee. Pour about half of the coffee into a saucepan
and bring to the boil. Add 4 grams of agaragar. Let it boil for a
minute. Take the coffee off the heat and mix in the rest. Pour
the preparation into the ruban and beat until homogenous.
Whip the egg whites. Also beat the cream halfway. First fold
the beaten egg whites and then the half-whipped cream into
the batter. Pour the batter into the glasses, leaving about a
finger space.
Top layer. Leave to set in the fridge. Just before serving, top
with a layer of half-whipped cream and some cocoa powder.
Irish coffee mousse
eggs
coffee
instant coffee
full cream
cocoa powder
The original recipe is by Jeroen Meus, the
well-known Belgian TV chef. I avoid
publishing imitation recipes as much as
possible, but this is one that I have tinkered
with a bit, that's why. Not that the result is
better than Jeroen's, but it is different.
For example, I use vegetable agaragar
instead of gelatine as a binder and my
bottom layer with whisky is almost liquid
and contains unflavored whisky, so the
alcohol is almost completely preserved in
the end result. The whipped cream is not
whipped completely stiff. The half whipped
cream is more like the creamy layer on a
real Irish coffee.
The first layer. Dissolve 2 tablespoons of
cassonade in half the whisky in a saucepan
over a low heat. Add 1 gram of agaragar and
cook briefly. Mix with the rest of the whisky.
Divide over the glasses and leave to set in the
fridge.
Make a ruban of 3 beaten egg yolks with 90 g
granulated sugar. Keep the egg whites.
Second layer. Make a large cup of coffee and
mix in 4 g of instant coffee. Pour about half of
the coffee into a saucepan and bring to the boil.
Add 4 grams of agaragar. Let it boil for a
minute. Take the coffee off the heat and mix in
the rest. Pour the preparation into the ruban
and beat until homogenous.
Whip the egg whites. Also beat the cream
halfway. First fold the beaten egg whites and
then the half-whipped cream into the batter.
Pour the batter into the glasses, leaving about
a finger space.
Top layer. Leave to set in the fridge. Just
before serving, top with a layer of half-whipped
cream and some cocoa powder.
