Simple and amazing Baileys coffee mousse parfait
Coffee Mousse Ingredients
Heavy cream 150g
Whole milk 150g
Granulated sugar 60g
Coffee beans 30g
Gelatin sheet (silver grade) 2.5g
Egg yolks 70g
Baileys coffee liqueur 50g
Whipped cream 60g
Place gelatin sheets in cold water to bloom.
Crush/grind coffee beans.
Boil heavy cream, milk, and 1/2 of the sugar.
Add coffee beans and bring to a boil.
Cover with plastic and let steep for 15 minutes then strain.
Combine egg yolks with the remaining sugar.
Pour the cream mixture into the egg mixture while whisking, then put it back into the pot and boil again until it thickens. The cream is ready if it doesn't spread on the spatula after you run your finger across it.
Strain the cream.
Squeeze out excess water from the gelatin sheets and add them to the cream along with the Bailey's, and mix to combine. Set aside to cool.
Whip heavy cream to soft peaks and fold into coffee mousse mixture. Place in cooler to set.
When ready to serve, decorate with whipped cream, chocolate sablee cookies, and cocoa powder.