• Sarah Rainey

Instant coffee mousse

Espresso martinis are the world's greatest cocktail. No arguments. They simply are. And so these yummy instant coffee mousses are my ode to the espresso martini... just one that's acceptable to guzzle during the day, as well as at night.

Whipping cream with condensed milk creates delicious clouds of sweet, light-as-a-feather mousse. Add a dose of super-strength espresso - and you've got a wonderful dessert that's guaranteed to perk you up. I like to serve mine in martini glasses, so they look even more like the real deal.



Makes 6

Ingredients:

300ml whipping cream

1 x 397g tin condensed milk

1 shot espresso

Method:

Put the cream and condensed milk into a large bowl and whisk for around 10 minutes until it reaches the consistency of custard.

Add the espresso shot (or you can dissolve a teaspoon of instant coffee in 25ml warm water) and keep whisking for another 5 minutes. An electric whisk will make this stage a lot easier!

Divide the mousse into four serving dishes. Sprinkle coffee beans or grounds on top and serve chilled. They’ll keep in the fridge for 2-3 days.


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Content © Sarah Rainey

Photos © Clare Winfield, Alex Luck & Al Richardson

Styling © Emma Lahaye, Octavia Squire, Laurie Perry & Sarah Rainey

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