Coffee and Caramel Mousse-a-Cotta
Some desserts are classic no matter how you serve them. This one is when the strong coffee mousse meets the caramel panna cotta with a bite of dark chocolate sponge dived inside, results in a sublime, deep, caramelised dessert. A topping of raspberries is just the right thing for it.
This dessert is completely eggless, so for my friends who always ask me to share eggless recipes, this ones for you guys. You can make it in glasses like I do or set it in a flat-shallow dish.
If you wanna make this for 4 servings, please simply double the quantity of each ingredients.
2 small chocolate muffins or 2 slice cakes
1 cup sugar
3/4 cup water
1 tsp instant coffee powder
1 1/2 tsp gelatin
1 cup whipping cream
1 tsp vanilla essence
Raspberries for garnishing
- Boil instant coffee with water and keep aside.
- Heat sugar in a heavy bottom pan on a very slow heat. Keep stirring continuously till the sugar caramelised.
- Remove from the gas and add the prepared hot black coffee into the caramel syrup, stirring continuously.
- Simmer this mixture for 2-3 minutes on a very low heat till the caramel dissolves. Remove from the heat and let it cool on room temperature.
- Beat the chilled whipping cream till it attains a thick pouring consistency.
- Dissolve gelatin in 2 tbsp water on a very low heat. Keep stirring till it completely dissolves. Do not boil.
- Add the gelatin solution and vanilla essence and 3/4 whipped cream in the coffee and caramel syrup. Keep stirring till it’s completely mixed together. (Leave some cream for garnishing)
- Take 2 glasses, keep one chocolate muffin in each at the bottom. Pour the coffee caramel and cream mixture over it and let it chill in the fridge for 2 hours.
- Beat the left over whipping cream with 1 tbsp castor sugar, till soft peaks are formed. Chill in an icing bag and garnish it on the dessert before serving.
- Serve chilled with some raspberries on top.