Coffee Mousse Serve 6 Ingredients 4 tsp instant coffee 50 g (2 oz) caster sugar 3 tbsp boiling water 1 sachet powdered gelatine 3 tbsp cold water 300 ml (1/2 pint) double cream 2 egg whites Covered coffee beans, to decorate Method Dissolve the coffee and caster sugar in the boiling water. In a bowl, soak the gelatine in the cold water for 5 minutes, then stand the bowl in a pan of gently simmering water for 1 - 2 minutes until the gelatine has completely dissolved, stirring occasionally. Stir the coffee into the gelatine liquid, stir well to mix. Remove the bowl from the pan and leave the coffee mixture until lukewarm Whip the cream until standing in soft peaks. Just before the coffee mixture is lukewarm, whisk the egg whites until stiff. Using a large spoon, quickly stir the coffee mixture into the cream, then fold in the egg whites. Cover and refrigerate for 2 - 3 hours, until set. Just before serving, decorate each mousse with Covered coffee beans.