Coffee Mousse

I don't think mousse puddings are very 21st century and this recipe is certainly not - it comes from my mother and she used to make it with evaporated milk. ( If you keep tins of evap in the fridge, they will whisk up just like cream and can be very useful in puddings). But there is no reason why not and this was an absolute favourite for Christmas, birthdays - any kind of party - all through my childhood. Simple to make, lovely coffee flavour and then a wonderful topping of cream and praline. I have decided to resurrect it and it is especially useful as it has no eggs in it, which so many cold puddings do, and my pregnant daughter obviously can't eat raw eggs. You can freeze it too, though the texture is slightly altered. It will last instead in the fridge for a couple of days.

I did make one change though, Mum - I used cream and discovered evap is better! The cream makes it too creamy.....

Coffee Mousse

1/2 pint milk
1 tbs custard powder
1 heaped dssp coffee powder - expresso is best - dissolved in the same amount of hot water
1 oz sugar

1. Make these into a coffee custard, taste to ensure it is quite strongly coffee flavoured and don't let it get too thick - you want it just runny.

1/2 pint whipping cream (or better still cold evap milk)
1/2 oz gelatine
2 tbs cold water

1. Melt the powdered gelatine in the water according to the instructions. If you are using sheet gelatine, wait until everything else is ready, soak as directed, then melt in the coffee and hot water flavouring on a very low heat.
2. Whisk the cream till billowy.
3. Fold both these into the cool custard as soon as the gelatine is dissolved. As gelatine can be tricky, whip the cream first once the custard is cool and then dissolve the gelatine and use straight away.
4. Use the food processor for this if you like, but be careful not to overmix.

Put this into a nice glass bowl for preference so you can see the mixture.
When it is set and you are ready to eat it (or a couple of hours before) , cover the top with whipped cream and praline, in alternate lines across, to make a pattern.

Praline

1. Grill 1 oz whole almonds (skinnned) till golden brown.
2. Put onto a lightly greased tin.
3. Boil 2oz sugar with 4 tbs water until it turns a good  brown colour; don't stir but do tip the pan around to get it even and watch very closely so it doesn't burn.
4. Pour over the nuts and leave to get cold.
5. Then break it up into a coarse powder, with some larger bits, by putting it in a bag and bashing it with the rolling pin. 

Do let me know if you try it!