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Dukan Coffee Mousse
Ingredients
16 oz fat-free fromage frais or
8 oz fat-free greek yogurt plus
8 oz fat-free cream cheese,
sweetener,
4 pasteurized egg whites
a pinch of salt
unflavoured gelatine: 6 sheets or 1 envelope powdered gelatine,
and 1 tablespoon of a nice and rich instant coffee.
Let`s start with the gelatine. In a small bowl
sprinkle 1 envelope of unflavoured powdered gelatine
or, if using gelatine sheets,
cut 6 gelatine sheets into pieces
(this will help them to
dissolve faster),
Add 3-4 tablespoons of cold water
and leave to soak for 5 minutes.
Then add 1/4 cup of boiling water
and stir
until gelatine has completely dissolved
and has no lumps. Let cool down slightly:
if the gelatine is hot
and you mix it with a cold yogurt
it will get all wrong and full of lumps.
Pour the dissolved gelatine
in a bowl,
add fromage frais or a mixture of
fat-free greek yogurt and fat-free cheese cream.
Remember: they mustn't be cold or your mousse will get all lumpy!
Take them out of the fridge, at least 10 to 15 minutes
before you start cooking
I'm using a plastic translucent bowl
so you can see how I am stiring and whisking
the yogurt and gelatine togheter
very carefully,
until I get a nice,
silky and
smooth cream.
Now I am going to add
sweetener, liquid or powdered,
to taste. Just one tablespoon
or two if you want your mousse very sweet.
and, once more, stir.
With this cream and the egg whites we have the basic recipe of a mousse,
Today we are making Coffee Mousse, so we're adding some nice and rich instant coffe.
But you can change flavours, adding orange and lemon zest with some lemon juice,
or maybe some fat free cocoa powder...
So, let's add the instant coffee, 1 heaped tablespoon,
and you can add some caramel flavouring
(this is optional, but caramel just tastes so good with cofee)
I am adding 2 or 3 drops,
You can use vanilla extract or whatever flavouring you fancy,
Try cocoa powder and mint or orange flavouring,
Be creative!
Keep whisking
until the coffee is completely dissolved,
As you can see,
instant coffee is easy to combine,
but if you get any dry amount of coffe in the cream,
don`t worry!
it can be nice
to feel that intense flavour
when you get that small grain of dry coffee
in your mouth,
feels like a boost of intensity
and bitterness.
Once our cream is nice and smooth, set aside.
Take the pasteurized
egg whites and a pinch of salt, and we are going to whisk them
until they form stiff peaks
in a dry and clean bowl.
I have already done it,
because I am not editing this video and it takes 3 to 5 minutes to whisk the eggs.
See? Those are my 4 egg whites, whisked
until stiff and we are folding them into the cream. I want to show you the easiest way
to fold the egg whites
into the cream
(let me move this bowl to one side)
So, let's start adding
just 1/3 of the egg whites, and we are going to take the spatula, scrape the bottom of the bowl
and take the cream and "fold" it over the egg whites.
This first third needs some elbow grease, because
we are combining two mixtures that are so very different in density,
one is stiff
and the other creamy and smooth.
Keep folding,
I'm trying to
place the bowl so you can see it clearly.
Do not
simply stir,
don't move your spatula arround, as that would dispel the air.
Let's add another third
of the egg whites
and we keep folding.
I am using a Spatula, but frankly
its easier if you use a large metal tablespoon,
Continue to scrape the bottom of the bowl
and flop
the cream over the egg whites until you have a fluffy mixture.
We are making mixture enough
to fill 6 to 8 dessert glasses
or ramequins,
that's a lot of mousse, and you could have as much as you want
and satisfy your sweet tooth without breaking your diet,
because even on Attack phase you can have
as much as two pounds of fat-free, sugar-free dairy every day,
including yogurt, cream cheese, fromage frais, cottage cheese...
Let's add now the last third
of the egg whites,
always folding, scraping the bottom,
until everything is well combined,
Remember, we have to fold
and not stir, we are not making
a gravy.
Folding is more gentle and this way
we are keeping the maximum amount of air in this mixture,
and our mousse will be nice and fluffy.
As I told you before, I am doing it in real time,
there will be no editing in this video,
the only thing
I didn't do on camera was whisking
the egg whites, and that was
because I used an inmersion blender with beaters, and it is too noisy
to do it on camera.
But, you know, wisking the egg whites
will take you
2 or 3 minutes, tops.
Ok, finally
everythin is well combined,
this mixture is smooth,
nice and fluffy,
without lumps,
Now we are dividing it
equally between some dessert glasses,
you can use ramequins, expresso cups...
that's it,
and then we are going to refrigerate
overnight or at least 4 to 5 hours
before serving, allowing the gelatine to set and the mousse will be firm yet fluffly and delicate.
Delicious, Now it's your turn.
Let me now if you like it!