“Mocha lovers should like this one, it’s like a pudding, but better.” – Calla Ferre
Crow’s Nest Mousse De Café
- 2 Egg Whites
- 2 Tablespoons Instant Coffee
- 1/4 Teaspoon Salt
- 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