Delicious recipe for low calorie coffee mousse. To enjoy a delicious dessert without all the guilt involved.
Learn more about Maria Elizabeth Chiñas Medrano
Ingredients4 portions
Preparation
Gelatin is put in the water to hydrate.
Heat the milk in a pot along with the coffee, the cocoa and half the fructose, without letting it boil.
It is removed from the fire and the hydrated gelatin is incorporated, stirring until it dissolves, and it is left to cool completely.
Beat the egg whites with the pinch of salt, once they begin to sponge, add the other half of the fructose, until they are ready for nougat.
Add a little of the egg whites to the milk and the rest in an enveloping form.
Pour into the glasses and refrigerate completely until they are very cold.
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