Coffee mousse without cream, as good as that of the bar. Soft, creamy and tasty. The mousse coffee without cream is a pudding perfect for those little pauses in mid-afternoon or a cold dessert after lunch on a stay at home Sunday. Easy to make, ready in less than five minutes and as good as that of the bar. Do not you believe it? Let us move on to the recipe immediately.
Ingredients
- 200 ml of soluble iced coffee
- 100 ml of cold water
- 200 ml of semi-skimmed milk
- 5 teaspoons of sugar
- Coffee
Method
Prepare the coffee and pour it into a bowl. Add sugar and water, mix. Put the mixture in the freezer to cool, remember that it must be well frozen.
Now let's move on to milk. Pour the cold milk into a bowl, start mixing, with the help of an electric whisk, until you get a very frothy mixture.
Take the coffee from the fridge, shake it hard to make it super creamy.
Add the frothy coffee to the frothed milk. Keep stirring for a few minutes until everything is smooth.
Store the coffee cream in a container and place it in the freezer to freeze.
Go for no-bake tart
The no-bake tart with berries is the ideal dessert for a tasty snack, to end the meal with a sweet flavor and to surprise someone on the most refined occasions. Find out how to prepare a no-bake tart , and make a good impression in no time with your guests.
Ingredients
- 500 gram wild berries
- 220 gram chocolate biscuit
- 150 gram white chocolate
- 100 gram butter
- 200 ml fresh cream
- 2 tablespoons unsweetened cocoa
- 2 tablespoons powdered sugar
Method
Crumble 220 g of chocolate biscuits, put them in the mixer, blend them and pour 100 g of melted butter over a very low heat. Blend for a few seconds until you get a homogeneous mixture (if you do not have the mixer on hand, collect the cookies in a paper bag and pound them with a meat mallet). Now, line a mold with baking paper, pour the biscuit and butter mixture, compact it with the back of a spoon to cover the bottom and part of the walls. Put everything in the freezer, and prepare the cream for the filling.
Chop 150 g of white chocolate, melt it in a double boiler, turn off and let it cool. Whip 200 ml of fresh cream with a spoon full of icing sugar. Then add the melted chocolate cream with soft movements from the bottom up.
Pour the white chocolate mousse into the chocolate chip cookie shell. Spread it with a spatula; place the washed berries on top.
Then put the no-bake tart with berries in the fridge for at least a couple of hours, so that the chocolate mousse is slightly firmer. When serving, distribute the fruit with the remaining icing sugar.
— By Girish Chandra, Beverage Training Manager, Lavazza India
