One of the modern cakes that has given me the most satisfaction to make is a multi-layered coffee and walnut cake called “Grenoble Cake” by the famous Spanish pastry chef Paco Torreblanca. It’s a sumptuous cake that takes a very long time.

When I’m lazy and I want a simpler spoon dessert, I prepare this creamy coffee mousse… a delight!

Coffee mousse

  • Preparation time: 20 minutes
  • Ingredients for 4 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 1 cup 1 tbs (270 ml) of milk
  • 1 oz (24 grams) of ground coffee
  • 4 yolks
  • 4 tbs (60 grams) of sugar
  • 1 teaspoon (4 grams) of gelatin
  • 7 oz (200 grams) of whipped cream
  1. Instructions
  2. The night before, leave the ground coffee to infuse in the milk.
  3. The following day, filter the milk into a saucepan, bringing it to a boil.
  4. In a bowl, put the gelatin in cold water.
  5. In another bowl, mix the egg yolks with the sugar without whipping, pour them into the boiling milk, and place on the heat, stirring constantly. When the cream coats the back of the spoon, the custard is ready. It must never exceed 82°.
  6. Add the drained and squeezed gelatin and blend with the immersion blender. Leave to cool covered in cellophane.
  7. Finally, add the whipped cream in two or three stages.
  8. Fill the serving cups with the cream.
  9. Leave in the refrigerator for a few hours before serving.

Tips to ensure the success of the dish:

  • The infusion should be kept in the refrigerator, possibly covered with film paper.
  • The immersion mixer is important for mixing well without incorporating air.
  • The whipped cream must be whipped but not too compact and must be added in two or three portions when the coffee mixture is at room temperature.
  •  I serve it accompanied by caramelized walnuts, but it is also delicious on its own or with dark chocolate.