Non Baked Coffee Mousse Cake
I wanted to bake a coffee mousse cake. I know my challenge....that is how to prepare gelatine. In my first try, the gelatine became lumpy. My cake did not set in my second try. Despite two unsuccessful attempts, I was determine to learn how to handle gelatine. I finally discovered a simple way to deal with the 'innocent looking' gelatine.
Base
1. 10 pieces Graham Crackers or 5 to 6 pieces Digestive Biscuits
2. 30g melted unsalted butter
3. 1/2 tsp cinnamon powder (Optional)
Mousse
1. 8g gelatin
2. 45ml cold water
3. 12g coffee powder
4. 2 tbsp hot water (to mix with coffee powder)
5. 300ml heavy cream
6. 40g sugar
7. Cocoa Powder for dusting (optional
Make: 11 cm by 20cm rectangular baking tin / 6 inch ring cake tin
Base (Place a piece of baking paper so that the cake can be removed easily when done.)
1. Crush biscuits and mix with melted butter and cinnamon powder.
2. Lay mixture into a baking tray. Press mixture down with something heavy or using the back of a spoon until firm. Place tray in the refrigerator for 30 mins.
Mousse
Gelatine
1. Pour cold water into gelatine. Stir well and allow it to bloom.
2. Place the bowl of gelatine mixture into a big bowl of hot water. This will prevent gelatine from turning lumpy.
Mousse Mixture
1. Mix coffee powder with 2 tbsp of coffee powder.
2. Pour cream into a large mixing bowl. Whisk it for about 1 min (medium speed). Add sugar gradually in 3 parts. Whisk until it becomes yogurt-like texture.
3. Add gelatine and mix well.
4. Add coffee and mix well.
5. Pour mixture into baking tray.
6. Refrigerate cake for at least 3 hours before consuming.
7. Dust the top of the cake with cocoa powder.
