Name: Pressure Cooker Coffee Mousse
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 tablespoon instant coffee granules (4 tsp, see notes 1); 1/4 cup water; 3/4 cup caster sugar or white granulated sugar; 1/2 teaspoon powdered gelatine; 1 teaspoon vanilla extract; 1 1/2 cups whipping cream (cold); Cocoa or chocolate shavings (to serve)

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Pressure Cooker Coffee Mousse

This easy coffee mousse is just 5 ingredients and 15 minutes of effort for the creamiest, light and fluffy coffee latte in mousse form.

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Prep Time 10

Cook Time 5

Total Time 15

Servings 6 serves

Calories 305 kcal

Equipment

Medium or small saucepan
rubber spatula
Electric mixer or balloon whisk
1 large mixing bowl
Dessert glasses or bowls

Ingredients

Main ingredients

1 tablespoon instant coffee granules 4 tsp, see notes 1
¼ cup water
¾ cup caster sugar or white granulated sugar
½ teaspoon powdered gelatine
1 teaspoon vanilla extract
1 ½ cups whipping cream cold
Cocoa or chocolate shavings to serve

Instructions

Place the water into a medium saucepan over low heat and sprinkle the gelatine over the top. Stir constantly until you see the gelatine is fully dissolved. A silicone or rubber spatula is best here so you can rub any bits of gelatine against the side of the pan to help them dissolve. Don’t let it boil.
Add the coffee granules and sugar and continue stirring until the sugar is dissolved. Again, don’t let it boil.
Transfer the coffee mixture to a large mixing bowl and place in the fridge for 15-20 minutes until cooler than room temperature. It should be a thick syrup but not set to a jelly.
Once the coffee syrup is cool, pour the cold cream into a separate large bowl and use an electric mixer to beat to firm peaks. Be careful not to overwhip or it will become grainy – you just want it to get the point where a peak holds it’s shape, just.
Stir the vanilla into the coffee syrup.
Add one quarter of the whipped cream to the coffee syrup and stir to loosen.
Add another quarter of the whipped cream and switch to a folding motion. Gently folding until just combined. The aim with folding is to lift from the bottom and fold over the top so as not to knock out air.
Repeat two more times with the remaining cream. The mixture should feel light and fluffy and be able to hold it’s shape and not settle back into itself.