Irish Coffee Mousse

By Texaschef11

Ingredients

• 170 mls evaporated milk, chilled
• 2 tablespoons dark brown sugar
• 200 mls strong coffee (I used 40g Really Good Organic Coffee grounds for this amount)
• 4 leaves of gelatine and a little cold water to sponge
• 50 mls Irish whiskey
• 100 g white chocolate, melted
• Whipped cream to decorate

Preparation

Step 1

Whisk the chilled evaporated milk with the brown sugar until it thickens and forms soft peaks when you lift out the whisk.
2 Brew the strong coffee and place in a measuring jug along with the whiskey. Meanwhile, sponge the gelatine by placing it in a bowl and covering it with cold water. After a few minutes it will soften. Remove from the bowl and squeeze any excess moisture out of the gelatine. Place it in the hot coffee and stir until completely dissolved. Leave to cool, stirring occasionally. You are looking for the moment when the mixture starts to thicken to a syrup-like consistency as it starts to gel. If you add the coffee mixture before this stage, you'll end up with coffee panna cotta, which is not the texture we're going for.
3 Melt the chocolate in a sealed zip-lock bag in hot water (or in a bowl sitting over a saucepan of hot water). As soon as the coffee mixture starts to gel, whisk it into the evaporated milk until combined. Continue whisking while you add the melted white chocolate, whisking until combined. Divide between pretty glasses or coffee cups and top with a swirl of cream. This amount makes 4 large portions or 6 more dainty portions.

You could use a cream liqueur in place of the whiskey if you prefer.