- 3 yolks
- 125g caster sugar
- 1/2 tspn coffee mixed with 20ml water
- 2 tspn camp
- 1.5 leaf gelatine
- 250ml double cream
coffee mousse
michelle taylor
31st January 2011
coffee mousse
For the coffee sabayon mousse, whisk the egg yolks and sugar together in a bowl set over a pan of
Ingredients
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
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
