I hope you guys remember the cafe bomba from Passion for Coffee I made awhile back. I went on and on about how impressed with Passion for Coffee I am. And nothing has changed. I’ve read more of the recipes, made that delectable coffee Anglaise a few times and this this book is just about the most comprehensive coffee cookbook you’re apt to find.
I chose to share the recipe for Caramel Coffee Mousse because I had never before seen this technique. When I think of a mousse, I think of a dessert based on whipped cream and meringue. Lighter and rich at the same time, made and served cold. As I read through the recipe fr Caramel Coffee Mousse, I was intrigued. The base is mainly egg whites whipped with powdered sugar, flavored with caramelized sugar, coffee and almond. The whole poofy mass gets put in an oven-safe caramel-lined bowl and then baked for an hour in a water bath.