Coffee lovers with a sweet tooth will love this little treat. We used cold brew coffee, but any coffee you like will do just fine. Of course no sugar was used making this mousse.
400 ml heavy cream
200 ml cold brew coffee
70 g Sukrin Gold
5 egg yolks
3 sheets of gelatine
Heat the cream and coffee (use double boiler), add vanilla. Cook for 5 minutes and cool.
Cream yolks with the natural sweetener Sukrin. Using a spatula add the yolks to the cream. Put on medium heat and cook another 5 minutes while whipping. Do not make it boil.
Add the gelatine and stir until dissolved.
Put into cups and cool. Serve with whipped cream and coffee beans.