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Coffee with vanilla mousse, a special dessert

Tiziana Colombo: per voi, Nonnapaperina

Recipe proposed by
Tiziana Colombo

Recipes for Intolerants, Italian Cuisine, Christmas
Gluten-free recipes
Lactose-free recipes
Vegetarian recipes
Preparation: 01 ore 00 min
Cooking: 01 ore 00 min
Ingredients for: 4 people
5/5 (1 Review)

Coffee with vanilla mousse, a gourment dessert

Coffee with vanilla mousse is a classic dessert that yields a lot with minimal effort. The recipe is very simple, as long as you have the right tools to prepare it. In this case, you need a food thermometer and a syphon. The thermometer is necessary, as the mousse mixture must reach 82 degrees to be perfect. The syphon is instead necessary to transform the mixture into mousse. If you don’t have a syphon, I recommend purchasing one, as it is a very useful, versatile, and easy-to-use device. In this case, it is sufficient to insert the mixture, load the gas, and store it in the fridge. Preparing the mousse differently isn’t only time-consuming but also complicated.

In any case, coffee with vanilla mousse is the result of a simple but brilliant idea, that is, a base of espresso coffee and a layer of mousse (which, being lighter, does not mix with the coffee); finally, everything is garnished with chopped pistachios. The result is a good dessert with a pleasant visual impact. It is perfect for any occasion, but I make it especially for the holidays around Christmas to serve as a dessert after dinner or as a snack to greet guests. I also present my Brandani service for the event, which elevates this kind of preparation and adds flair to social gatherings because of its smart and stylish style. For breakfast, you can also find thermosensitive cups to make everyone happy!

Recipe coffee with vanilla mousse

Preparation coffee with vanilla mousse

  • To prepare coffee with vanilla mousse, start by heating the milk together with the cream and vanilla. When the mixture reaches a boil, add the egg yolks already beaten with the sugar.
  • Heat it again until it reaches 82 degrees, then turn off the heat and let it cool.
  • Pour everything into a syphon, charge with gas, and shake well.
  • Finally, prepare six cups of espresso coffee, put the mousse on top (using the syphon), and garnish with plenty of chopped pistachios.

Ingredients coffee with vanilla mousse

  • 6 espresso coffees
  • 2 dl. of whole milk
  • 2 dl. of cream
  • 4 egg yolks
  • 60 gr. of granulated sugar
  • 60 gr. of chopped pistachios
  • 1 teaspoon of vanilla extract

How to prepare the delicious mousse?

The element that most characterises this coffee is the vanilla mousse. It is made with milk, cream, vanilla, sugar, and egg yolks. First, the milk, vanilla, and cream must be brought to a boil, and then a mixture of sugar and egg yolks must be added. Then, everything is heated to 82 degrees before using the syphon, which, as I have already mentioned, transforms the mixture into mousse.

Caffè con spuma alla vaniglia

The mousse turns out to be incredibly well-balanced, striking the ideal combination between the sweet-ish notes of the other ingredients and the aromatic hints of vanilla. I suggest that you adhere to the dosage. You run the risk of having an uneven or insufficiently thick mousse if you leave room for discretion in this area.

Surprising qualities of pistachio

The final touch of the coffee with vanilla mousse is given by the pistachio, or rather by its grains. The fact that a rich mousse is whipped with grains is not at all unusual. In this case, however, the choice of pistachio is particularly apt. First, the pistachio gives the recipe more organoleptic depth; second, it creates a nice palate sensation by creating a pleasing contrast between the softness of the foam and the crunchiness of the grain. It may surprise you to learn that pistachios have even superior nutritional qualities.

It’s true that pistachios are high in calories, but no more than other foods belonging to the same category. Specifically, one hundred grammes of pistachios provides 560 kcal. The fats it contains are mainly good and capable of lowering bad cholesterol. The same goes for oleic acids, which, on the one hand, increase calories but, on the other hand, generate important benefits for the body. Pistachio is rich in mineral salts, in particular phosphorus, calcium, potassium, and iron. The concentration of vitamin E, B1, and B6 is also excellent. Lastly, antioxidants, particularly lutein and tocopherols, are abundant in pistachios and work to combat the effects of free radicals, promote cell regeneration processes, and prevent cancer. Finally, pistachio has been recognised for its detoxifying properties, especially for the liver.

5/5 (1 Review)
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Content in collaboration with Brandani Gift Group

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