Italian Coffee Mousse On A Bourbon Crust
by Tarla Dalal
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Added to 192 cookbooks
This recipe has been viewed 27912 times
This creamy coffee flavoured dessert is completely irresistible when served on a bourbon crust.
- Crush the bourbon biscuits in a mixer.
- Mix the melted butter in the crushed biscuits.
- Spread evenly on the base of a 150 mm. (6") diameter tin and keep aside.
- Mix the coffee powder with ¼ cup milk and keep aside.
- Heat the remaining milk and add the china grass and coffee mixture.
- Cook over a slow flame till the china grass dissolves.
- Strain the mixture and refrigerate till it is semi set.
- Fold in the whipped cream and keep aside.
- Pour the mousse on the bourbon crust and refrigerate until firm.
- Cut into wedges serve garnished with instant coffee powder.
Nutrient values (Abbrv) per serving
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