Ingredients

3 yolks
125g caster sugar
1/2 tspn coffee mixed with 20ml water
2 tspn camp
1.5 leaf gelatine
250ml double cream

Method

For the coffee sabayon mousse, whisk the egg yolks and sugar together in a bowl set over a pan of simmering water.
Continue to whisk until the mixture thickens.
Remove the bowl from the water, add the coffee mixture, Camp coffee and softened gelatine and stir until well combined
fold in whipped cream, pour in to glass, serving dish allow to set in fridge

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