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Le Chaudron recipe
Mousse café légère
Light coffee mousse
⏱ 130 minServes 4Medium170 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)nonfat fromage blanc
100 g (3½ oz)light mascarpone
3egg whites
60 g (2 oz)sugar
2 tbspinstant coffee
1 tbsphot water
1 tbspunsweetened cocoa
- 200 g (7 oz) nonfat fromage blanc
- 100 g (3½ oz) light mascarpone
- 3 egg whites
- 60 g (2 oz) sugar
- 2 tbsp instant coffee
- 1 tbsp hot water
- 1 tbsp unsweetened cocoa
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Dissolve the instant coffee in the hot water.
- Let it cool completely.
- In a large bowl, whisk the fromage blanc and mascarpone until creamy.
- Whisk in the cooled coffee.
- In a medium bowl, whip the egg whites; when they form peaks, add the sugar.
- Beat 1 minute more until glossy and stiff.
- Gently fold the meringue into the coffee cream.
- Divide among 4 glasses and refrigerate for at least 2 hours. Dust with cocoa just before serving.
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