An airy coffee-cream mousse with just the right hint of sweetness for the end of the meal. Thanks to Quark cheese, this is a light dessert that you can eat guilt-free!
- Prep: 35 min
- Refrigeration: 3 h
- 1 tbsp (1 7-g packet) neutral gelatin
- 3 tbsp (45 mL) milk
- 2 strong espressos (1/3 cup or 80 mL) hot
- 1/3 cup (80 mL) sugar
- 1 tsp (5 mL) pure vanilla extract
- 1 cup (250 mL) Canadian Quark cheese
- 1 egg white at room temperature
- Chocolate curls to taste
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In a bowl, let gelatin soften in the milk for 5 minutes. Pour the hot coffee over the softened gelatin and whip until dissolved. Add the sugar and vanilla. Let stand for 5 minutes.
Place the cheese in a large bowl and drizzle the coffee while whipping. Set aside.
In another bowl, whip the egg white with an electric mixer until firm peaks form. Fold gently into previous mixture.
Divide the mousse into 4 or 6 cups. Chill for at least 3 hours. Decorate with chocolate curls or cocoa powder just before serving.
If you don't have an espresso coffee maker, dilute 2 full tsp instant coffee in 1/3 cup (80 mL) hot water.
After letting the coffee mixture stand, add 2 oz (60 mL) coffee liqueur or Irish cream to give it a bit of a punch, but reduce sugar to 1/4 cup (60 mL). For adults only!
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||5 % / 58 mg|