Recipe - Mousse Au Cafe

3 Eggs; separated
One half cup Powdered sugar
1 Env unflavored gelatin
One fourth cup Coffee liquor
2/3 cup Strong brewed coffee
1 pn Salt
2 tablespoon Sugar
2 cup Whipping cream
2 tablespoon Coffee liquor

Beat yolks in large bowl of electric mixer, adding powdered sugar gradually
until mixture is pale yellow. Sprinkle gelatin over One fourth cup liqueur and let
stand to soften. Heat coffee in small saucepan and whisk into yolks. Pour
back into saucepan and cook over medium heat, whisking constantly,just
until mixture simmers. Add gelatin and stir until thoroughly blended and
dissolved. Set aside until cool and slightly thickened, stirring
occasionally.

Beat whites with salt until soft peaks form. Slowly beat in sugar. Using
same beaters, whip cream with 2 tablespoons liqueur until stiff. Fold
meringue and whipped cream alternately into coffee mixture, beginning and
ending with cream. Spoon into desser dishes and chill thoroughly

Posted to MMRecipes Digest by Alice Poe afpoe@swbell.net on May 03,
1998