Crow’s Nest Mousse de Café

“Mocha lovers should like this one, it’s like a pudding, but better.” – Calla Ferre

Crow’s Nest Mousse De Café

Course: Custards, Puddings & Mousse
Cuisine: French


  • 2 Egg Whites
  • 2 Tablespoons Instant Coffee
  • 1/4 Teaspoon Salt
  • Sugar
  • 2 Cups Whipping Cream
  • 2 Teaspoon Vanilla
  • 1/3 Cup Sliced Almonds


  • Beat egg whites until they peak. Add coffee, salt and 4 tablespoons sugar and continue beating until satiny. Slowly add whipping cream, 1/2 cup sugar and vanilla, beating until stiff.
  • Fold in almonds and spoon into ramekins before freezing. Defrost 45 minutes before serving.

1989 Recipe – Jean Hansen – From The Crow’s Nest Restaurant in Santa Cruz, California