COFFEE MOUSSE
The recipe for this very low-sugar dessert comes from my daughter. Its texture is light as a cloud and its taste is perfect for coffee lovers. -Vernette Dechaine of Pittsfield, Maine
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, sprinkle gelatin over cold water; let stand for 2 minutes. In a small saucepan, dissolve coffee granules in boiling water. Add gelatin mixture; cook and stir just until gelatin is dissolved (do not boil). , Remove from the heat; stir in sugar substitute. Add ice cubes; stir until ice is melted and mixture begins to thicken. Transfer to a large bowl; add 2/3 cup whipped topping. Beat until blended. Fold in 1-1/3 cups whipped topping. , Spoon into four individual serving dishes; top each with 1 tablespoon whipped topping. Refrigerate for at least 2 hours. Just before serving, dust with crushed coffee granules.
Nutrition Facts : Calories 101 calories, Fat 5g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 10g carbohydrate, Fiber 0 fiber), Protein 2g protein.
PERFECT ICED COFFEE
Provided by Ree Drummond : Food Network
Categories beverage
Time 8h10m
Yield 24 servings
Number Of Ingredients 3
Steps:
- Cook's Note: Can use skim milk, 2-percent milk, whole milk, sugar, artificial sweeteners, syrups...adapt to your liking!
- In a large container, mix the ground coffee with 8 quarts water. Cover and allow to sit at room temperature for eight hours or overnight.
- Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge and allow to cool. Use as needed.
- To make iced coffee, pack a glass full of ice cubes. Fill the glass two-thirds full with the coffee liquid. Add a healthy splash of half-and-half. Add 2 to 3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust the half-and-half and/or sweetened condensed milk as needed.
ICED COFFEE MOUSSE
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a small saucepan sprinkle the gelatin over the water and let it soften for 2 minutes. Add the milk and the espresso powder and heat the mixture over moderate heat, whisking constantly, until the powder is dissolved. Remove the pan from the heat, stir in the vanilla, and set the pan in a bowl of ice and cold water, stirring the mixture every few minutes until it is thick and cold. In a small bowl beat the cream until it just holds stiff peaks and fold the coffee mixture into it gently but thoroughly. Spoon the mousse into 2 chilled long-stemmed glasses and chill it until ready to serve.
ICED COFFEE
Discover how to make iced coffee at home. With this simple recipe, you can get a cooling caffeine fix with no fuss. Try it with a shot of maple syrup
Provided by Miriam Nice
Categories Drink, Treat
Time 5m
Number Of Ingredients 4
Steps:
- Make a 200ml cup of black coffee following pack instructions, then allow the coffee to go completely cold. Pour into a blender with the milk along with 2 or 3 handfuls of ice and maple syrup, if using, then blend until smooth and foamy.
- Pour into a chilled tall glass and serve.
Nutrition Facts : Calories 27 calories, Fat 1 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
IRISH COFFEE CARAMEL MOUSSE
An impressive ending to a meal, this mousse blends a rich caramel mousse with the flavors of Irish coffee. This recipe is originally from a 1995 Bon Appetit and is simply yummy!
Provided by Leslie in Texas
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Stir sugar and 1/4 c water in heavy medium saucepan over low heat until sugar dissolves.
- Increase heat and boil without stirring until syrup turns a deep amber color, brushing down sides of pan with pastry brush dipped into water and swirling pan occasionally.
- Add 1/2 cup cream and 2 tablespoons butter (mixture will bubble vigorously) and stir until caramel melts; continue boiling for 2 minutes.
- Spoon 2 tablespoons caramel into small saucepan and set aside at room temperature.
- Stir Irish whiskey into remaining caramel in medium saucepan.
- Pour into a bowl and set aside at room temperature.
- Stir 2 tablespoons water and espresso powder in another small saucepan until espresso dissolves; sprinkle with the gelatin and let stand 10 minutes to soften.
- Stir gelatin mixture over low heat until melted.
- Stir gelatin mixture into caramel in bowl.
- Place bowl over a large bowl filled with ice and water.
- Let stand until caramel mixture is cool but not set, stirring occasionally, about 10 minutes.
- Using electric mixer, beat 1 1/2 cups cream in medium bowl to soft peaks.
- Fold 2 cups whipped cream into caramel mixture in bowl.
- Divide caramel mousse among 6 balloon-shaped wineglasses.
- Add Baileys to remaining whipped cream and continue beating until stiff.
- Whipped cream mixture can now be either piped atop mousse or swirled on top with a spoon.
- Cover and chill until mousse sets, at least 3 hours (Can be prepared up to one day ahead; keep refrigerated).
- Rewarm reserved 2 T of caramel over low heat; drizzle over desserts and serve.
Nutrition Facts : Calories 435.8, Fat 33.2, SaturatedFat 20.7, Cholesterol 118.9, Sodium 32.2, Carbohydrate 31.8, Sugar 29.3, Protein 2.2
More about "iced coffee mousse food"
VIETNAMESE COFFEE MOUSSE - CRUMB: A FOOD BLOG
From crumbblog.com
4.7/5 (3)Category DessertServings 4Total Time 20 mins
- In a small bowl, combine the warm water and espresso powder, and stir until the espresso dissolves. Sprinkle the gelatin overtop and let stand for 5 minutes to soften.
- In a small saucepan set over low heat, heat the condensed milk and vanilla together for 5 minutes. Stir in the gelatin mixture, and continue cooking until the gelatin dissolves, about 1-2 minutes longer. Remove from heat and let stand for a few minutes to come down to room temperature.
- In the bowl of a stand mixer, beat the cream to soft peaks. Gently fold in the cooled coffee mixture, then spoon into 4 serving dishes and chill for at least 1 hour to allow the gelatin to set. Serve chilled.
PERFECT ICED COFFEE - DAMN DELICIOUS
From damndelicious.net
ICED COFFEE | TIM HORTONS
From company.timhortons.com
10 BEST COFFEE MOUSSE RECIPES | YUMMLY
From yummly.com
HOW TO MAKE ICED COFFEE | FOOD NETWORK
From foodnetwork.com
MOUSSE AU CAFé • COFFEE MOUSSE – MM BON APPéTIT
From mmbonappetit.com
Cuisine FrenchCategory DessertServings 4Total Time 1 hr 45 mins
CREAMY 3-INGREDIENT COFFEE MOUSSE (EGGLESS)
From thecinnamonjar.com
Ratings 57Category DessertCuisine InternationalTotal Time 1 hr 10 mins
HOW TO MAKE ICED COFFEE AT HOME | BBC GOOD FOOD
From bbcgoodfood.com
MOUSSE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE THE BEST ICED COFFEE, ACCORDING TO ACTUAL BARISTAS ...
From huffpost.com
COFFEE MOUSSE LOG: HOW TO MAKE A CREAMY DESSERT WITH A FEW
From youtube.com
COFFEE BOBA (COFFEE BUBBLE TEA) RECIPE | HONEST FOOD TALKS
From honestfoodtalks.com
THE BEST WAY TO MAKE ICED COFFEE ISN’T COLD BREW - EPICURIOUS
From epicurious.com
BEST ICED COFFEE RECIPE - HOW TO MAKE PERFECT ICED COFFEE AT HOME
From thepioneerwoman.com
ICED COFFEE MOUSSE – RECIPES NETWORK
From recipenet.org
FORGET DALGONA COFFEE, 4 EASY COFFEE-BASED RECIPES FROM ICED
From latestly.com
ICED COFFEE MOUSSE WITH MOCHA SAUCE RECIPE - IFOOD.TV
From ifood.tv
ICED VANILLA THAI COFFEE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
10 BEST COFFEE MOUSSE RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love