-
Bring the milk to
boil, separate egg yolk and white.
-
Cream sugar and yolk
add milk to this.
-
Stir well cook on a
double boiler and form a custard soak gelatin and gold water.
-
Add the gelatin and
coffee powder to the custard and mix well.
-
Strain the custard.
Cook it and refrigerate it.
-
When the mousse is in
the process of converting into gel, take it
out from the freezer.
-
Whisk the egg white
till stiff and fold it into the custard.
-
Pour the mixture into
the jelly mould.
-
Set in refrigerator
till firm mould when set.