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| RECIPE FOR FROZEN CAFE' AU LAIT MOUSSE |
Title: Frozen Cafe' Au Lait Mousse
Category: Low Cal-fat
Serves: 6
Ingredients:
| 0.50 | c | Sugar | | 0.25 | c | Water | | 1.00 | tb | Instant espresso coffee | | | Crystals | | 0.50 | ts | Ground cinnamon | | 2.00 | | Egg whites | | 1.00 | pn | Of salt | | 1.00 | pn | Of cream of tartar | | 1.50 | c | (1/2 recipe) Mock Whipped | | | Cream | | | Optional Garnish: | | 2.00 | tb | Amaretti cookies |
Instructions:
Makes 6 servings If this creamy fat-free dessert is to have the proper coffee flavor, you must use the best instant espresso you can find.
Combine the sugar, water, espresso crystals, and cinnamon in a small heavy saucepan, set, uncovered, over moderate heat, and swirl the pan until sugar dissolves.
Insert a candy thermometer and cook without stirring until the mixture reaches the soft-ball stage (238 degrees F.
).
Remove from the heat.
Beat the egg whites until foamy in the small bowl of an electric mixer set at medium speed, add the salt and cream of tartar and beat to stiff peaks.
With the motor still running, carefully pour the hot syrup down the side of the bowl into the beaten whites so that it doesn't hit the beaters and spatter all over.
Continue beating at medium speed until thick, fluffy, and cool.
Remove the bowl from the mixer, gently fold in the Mock Whipped Cream, and spoon the mousse into 6(5-ounce) ramekins or parfait glasses.
Freeze for at least 4 hours.
Sprinkle each portion, if you like, with crushed Amaretti before serving.
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