And now for DESSERT...
Light mocha soufflé-style mousses
These have the appearance of an impressive soufflé without the hassle of serving them straight from the oven.
SERVES 8
Oil, for greasing
6 large eggs
100g (3½ oz) caster sugar
4 gelatine leaves
175g (6oz) dark chocolate, chopped
2tbsp coffee extract or strong espresso
2tbsp Kahlúa or Tia Maria
125ml (4fl oz) double cream
To decorate:
125ml (4fl oz) double cream 1tbsp icing sugar
1tbsp coffee extract
Cocoa, and gold edible glitter for dusting
1 Tape a folded strip of oiled baking parchment around eight ramekin or small dishes, ensuring it comes around 6cm above each rim. Put the eggs and sugar into a bowl, and whisk for 10-15 mins until pale and doubled in volume.
2 Put the gelatine in a heatproof bowl with 70ml cold water. Place the chocolate, coffee and liquor in another heatproof bowl, and melt slowly over a pan of simmering water. Set aside to cool.
3 Put the bowl of gelatine over the pan of simmering water and stir until the leaves have dissolved completely. Leave to cool for a few mins,
