METHOD
HEAT MILK WITH COFFEE GROUNDS, GRADUALLY TO A NEAR BOIL.
WHISK SUGAR AND EGG YOLKS TOGETHER UNTIL LIGHTLY WHIPPED.
STIR A 25% OF THE HOT MILK INTO THE WHIPPED EGG YOLKS, THEN STIR THIS MIX BACK INTO THE REMAINING HOT MILK.
COOK VERY GENTLY OVER A LOW HEAT. USE A WOODEN SPOON TO
STIR CONTINUALLY. TAKE CARE NOT TO CURDLE THE MIX.
WHEN A COATING CONSISTENCY IS REACHED, POUR THROUGH A FINE SIVE INTO A CLEAN CONTAINER, STIR IN THE SOFT GELATINE, STIR WELL IN TO DISSOLVE.
COOL MIX COMPLETELY.
TO MAKE THE MERINGUE
SOFTEN SUGAR WITH A LITTLE WATER IN A VERY CLEAN
SAUCEPAN.
COOK TO A SOFT BALL, THEN REMOVE SUGAR FROM THE HEAT, COOL BASE IN A SINK OF WATER.
WHISK WHITE TO A NEAR PEAK, GRADUALLY AND VERY SLOWLY WHISK
IN THE HOT SUGAR IN A THIN STREAM.
WHEN ALL IS ADDED, WHISK TO A STIFF MERINGUE.
ALLOW TO COOL.
WHEN READY TO MAKE THE MOUSSE, BE SURE ANGLAISE IS COLD.
FOLD THROUGH THE SEMI WHIPPED CREAM FOLLOWED BY THE COOLED MERINGUE.
TO FINISH - PLACE 2 SMALL ARMARETTI BISCUITS SOAKED IN A LITTLE STRONG UNSWEETENED COFFE IN THE BOTTOM OF EACH CUP. FILL WITH THE CAPPUCCINO MOUSSE & PLACE IN THE FRIDGE TO SET.
FOR A BETTER DESEERT - THIS BIT IS OPTIONAL
WHEN READY TO SERVE - REMOVE A DESSERT SPOON OF MOUSSE FROM THE CENTRE OF EACH CUP, FILL CAVITY WITH CREME ANGLAISE THEN TOP WITH THE CREME FRAICHE MOUSSE PREVIOUSLY SET IN A RING MOULD AND GLAZED WITH A SET COFFEE GLAZE.