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Coffee mousse with pistachios
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Preparation:
45 min.
Preparation
ready in 2 hrs 45 mins
Calories:
121
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 121 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 3.4 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 123 mg | (3 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
8
- Ingredients
- 250 milliliters milk
- 1 centiliter Coffee liqueur
- 40 grams sugar
- 2 egg yolks
- 4 sheets gelatin (White)
- ½ Vanilla bean
- 2 egg whites
- 50 milliliters Whipped cream
- cinnamon
- 2 tsps instant Coffee (to taste)
- Pistachio (for garnishing)
Preparation steps
1.
Soak gelatine in plenty of cold water.
2.
Slit vanilla pod lengthwise, scrape out seeds. Combine vanilla pod and seeds with milk in a saucepan and slowly bring to a boil. Remove from heat and take out vanilla bean. Whisk egg yolks with coffee liqueur and sugar over hot water bath until frothy. Add vanilla milk gradually, whisking constantly. Whisk until cream begins to thicken. Squeeze gelatine and dissolve in warm cream.
3.
Whisk cream in ice water bath until cold. Beat egg whites until stiff and fold into cooled cream (set 4 tablespoons of cream aside). Pour cream into 6-8 small ramekins and top with cream. Refrigerate for at least 2 hours. Garnish with fresh pistachios and serve.
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