With similar flavours and textures to a tiramisu, this delicious creamy and light Frappucino mousse dessert recipe is sure to become a family favourite. Layers upon layers of flavour with a dusting of chocolate on top. Perfect if you’ve got friends and family over for dinner. The coffee flavour is not too strong, but strong enough to leave a delicious aftertaste in your mouth. Packed with cream and sweetness, this delicious dessert will go down a treat. Serve in cappacino cups with an almond biscuit.
- For the creamy layer:
- 4 leaves of gelatine
- 250ml hot espresso coffee
- 2 tbsps demerara sugar
- 4 tbsps full-cream milk
- 300ml pot whipping cream — take out 4 tbsps for the topping
- For the espresso layer:
- 1 leaf of gelatine
- 150ml hot espresso coffee
- 1 tsp demerara sugar
- Chocolate-coated coffee beans, to decorate
To make the creamy layer: Put the gelatine leaves in a bowl of cold water for 5 mins, to soften. Squeeze the water out and add them to the hot coffee, with the sugar. Stir until dissolved. Leave to cool.
Whisk in the milk and cream, pour into coffee cups and leave to set.
To make the espresso layer: Soften the gelatine, as above. Add to the hot coffee with the sugar. Cool, then pour over the set creamy layer. Leave to set.
Just before serving, lightly whip the reserved cream and spoon it on the jelly. Add a bean.
Top tip for making Frappucino mousse
Make the coffee for the creamy layer in a cafetière with 1-2 rounded tbsps ground coffee, depending on how strong you like it.