Mousse au café et granité au café ~ 咖啡慕斯冰沙杯

Coffee’s aromatic, distinct taste is so addictive. Coffee is one of those things even if you don’t like drinking it; you probably like its smell. So loved in the cup, it also evokes heavenly connotations. Infuse it into classic desserts like crème brûlée and its aromatic, full-flavored qualities will give it a facelift. For someone who goes to Starbucks at least twice a day (I can’t seem to kick this habit), I can’t help but look for desserts that has coffee being incorporated in it. I found a few recipes that I’m dying to try, the 1st was a coffee summer delight and it tastes so wonderful and this is the 2nd one on the list. This mousse recipe comes from 3行レシピでつくる とっておきスイーツ. This book teaches you how to make sophisticated desserts in the simplest ways possible. I also made this and this from this book. It is a foolproof dessert book that I highly recommend to people who can read Japanese.

I love the taste of this dessert! Smooth, rich coffee mousse pairs with refreshing coffee granita. It is so aromatic and delightful. Each cup of the coffee mousse cup is an indulgence!


I have never made granita (pronounced grah-NEE-tah) or tasted it before but it is very similar to shave ice. Refreshing in flavor and easy to make, just simmer water, sugar and a flavoring, let cool, frozen in a pan in the freezer, scrape with a fork several times (30- 60 minute intervals) during freezing to create coarse ice crystals or flakes of ice. Sounds incredibly easy? It was! I love my coffee granita experience! Now that I leant how to make it, I want to experiment with new flavors ^o^

The coffee mousse is also easy to make. However, the recipe called for an ingredient that I have never used in any of my mousse desserts…drum roll please…condensed milk! The result is wonderful because it gives a thick, creamy texture to the mousse. When making the mousse, make sure that the cream forms soft peaks and do not over whipped or it will not turn out light and fluffy; a common failure when making mousse desserts (I'm no exception!).

One last thing, I have been on a buying rampage (when am I ever not buying =D?!)! I bought the mugs from my favorite store just for this dessert (I am sure I will use them again =P). All desserts deserve their own serving container to make the best of them. Presentation is everything (almost)!


Serves 4 6oz mugs

Coffee Mousse
150ml milk
6tbs condensed milk
1 1/3tbs instant coffee powder (bold)
3 drops hazelnut essence
2tsp Kahlua coffee liqueur
4g leaf gelatine or powdered gelatine
180ml whipping cream

Coffee Granita
300ml water
40g granulated sugar
1tbs instant coffee powder (bold)
3 drops hazelnut essence

fresh cream for garnish

First make coffee granita. Place water and sugar in a saucepan and bring to boil over low heat. Add instant coffee and stir till completely melted. Remove from heat. Add hazelnut essence and stir. Leave to cool completely before transferring the mixture to a freezer container. Place in freezer and refrigerate for 3 hours. Using a fork, scrape the frozen granita around the edge into the unfrozen, every hour, to create an even mixture.

Make coffee mousse. Place the milk and condensed milk in a saucepan and bring to boil over medium heat. Remove from heat. Add instant coffee powder, hazelnut essence, coffee liqueur and stir till well combined. Let cool for 5 minutes.

Add pre-soaked leaf gelatine (or powdered gelatine) next. Stir until gelatine completely melted then put the saucepan in a bath of cold water to cool. 15 minutes. Strain, then leave to cool.

In a bowl, whisk the whipping cream until soft peaks form then add in the coffee mixture. Fold to combine (do not stir to combine). When mousse fully combined, pour into mugs and place in fridge until set, about 1 to 2 hours.

Add a generous spoonful of granita to the mousse cup and pour a teaspoon of cream on top before serving.


咖啡慕斯冰沙杯

咖啡芬芳，香醇，又有特色的味道讓人會不知不覺的沉迷，然後在你生活中攻城擄地 =D 我就是它的奴隸﹗即使你不喜歡喝它；你也會喜歡它的香味。若將咖啡注入經典甜點如 crème brûlée 中，會有讓人意想不到的新風味喔﹗

我對咖啡的熱愛讓我很不能自己的搜尋加了咖啡的甜點食譜。天阿﹗真的讓我找到幾個很棒的食譜! 這個咖啡慕斯冰沙杯可是在我的清單前三名，而在這之前做了咖啡凍，超讚 ^U^﹗咖啡慕斯的食譜來自這本我要推薦的甜點書: 3行レシピでつくる とっておきスイーツ。我還從這書學做到這個和這個。這本書教你怎樣按極簡單的模式做出嘗起來令人驚嘆的雅致甜點。如果你懂日語，就敗一本吧﹗

哇~~~~~~~~~~這道甜點的味道真的是好到不行﹗綿密香濃的咖啡慕斯配綿細爽口，冰徹到骨子裡的冰沙，真的是絕配﹗在寫這個blog前，我從未品嘗過 granita (念grah-nee-tah)! 它類似刮冰, 聽說是義大利百姓生活中不可缺少的甜品。夏天盛暑中可到處見它的蹤影。綿細爽口的口感，只消吃一口，便讓人欲罷不能，非得吃到見杯底不可。做法驚人的容易: 將水，糖和一種口味 flavoring 煮沸， 冷卻後放冰箱，結冰後用叉子刮出粗糙冰晶，混合，然後每30-60 分鐘重覆刮並且混合冰晶的過程，就完成了﹗我的咖啡 granita 經驗讓我非常滿意，我想我很快就要嘗試做新口味了^ o ^

咖啡慕斯做起來一點也不難喔。難得的是，這個食譜用了一種我從未在製作慕斯用過的材料。那就是煉乳(廣東人叫它做煉奶是也)﹗不過，效果不賴耶﹗它讓慕斯更綿密、濃醇呢。做慕斯時最容易犯的錯誤(我以前也犯過)是過度打發鮮奶油。要注意喔…要不然慕斯的綿密度會打折!

為了這道甜點，我還特地去我最愛的商店買了這幾個杯子。因為所有甜點應有用來襯托的容器才行啊(是的，我是外貌協會的會員=P)! 我覺得食物的養眼度要和美味度成正比，不是嗎?


咖啡慕斯
150ml 牛奶
6湯匙 煉乳/煉奶
1 1/3湯匙 即溶咖啡粉(特濃口味)
3滴 榛果香精
2茶匙 咖啡酒
4g 明膠片/魚膠片(或魚膠粉4g)
180ml 淡忌廉/ 鮮奶油

咖啡冰沙
300ml 水
40g 砂糖
1湯匙 即溶咖啡粉(特濃口味)
3滴 榛果香精

鮮奶油 裝飾用，隨意

事前準備:
- 明膠片用冰水泡軟之後擠掉水分，備用。如果用明膠粉: 將其倒入水裡泡脹後，備用。

要注意什麼呢?
- 不要過度打發鮮奶油，要不然綿密的口感會打折﹗

製作咖啡冰沙。把水、砂糖混合裝進小鍋裡，開弱火煮沸後，加入即溶咖啡粉，整體攪拌均勻，熄火。加入榛果香精，攪拌均勻，完全放涼後，倒進容器裡，放進冰箱冷凍3小時。過程中，在稍結冰後用叉子刮出粗糙冰晶，稍稍混合，然後每30-60 分鐘重覆刮並且混合冰晶，備用。

製作咖啡慕斯。把牛奶、煉乳混合裝進小鍋裡，開中火煮沸後，熄火。加入即溶咖啡粉，榛果香精，咖啡酒，攪拌至完全均勻，稍放涼5分鐘。加入泡軟後的明膠片或明膠粉，攪拌至完全融化均勻。將 saucepan 放冰水中放涼15分鐘。將咖啡奶漿篩過後，放涼。

將鮮奶油隔著冰水打發至出現尖角的起泡程度後，加入放涼的咖啡奶漿，輕輕拌勻至融合(不是攪拌)，即為咖啡慕斯。盛入杯子中，然後放入冰箱冷凍1-2小時。

在咖啡慕斯裡加一大匙咖啡冰沙(滿滿的，不用客氣喔)，再加一小匙鮮奶油就可以食用了﹗