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Cafe Au Lait Mousse




Source of Recipe


Internet


List of Ingredients




1/2 cup cornstarch
1-1/2 cups sugar
2 cups double-strength brewed coffee (I use Espresso)
4 ounces cream cheese, cubed
1/3 cup Kahlua liqueur
1-1/4 cups whipping cream, whipped stiff
rinds of 2 lemons, slivered
1/2 cup water


Recipe



In saucepan, combine cornstarch and 1-1/4 cups of sugar. Stir in the coffee and place over low heat. Cook, stirring until mixture bubbles and thickens.

Remove from heat and stir in cream cheese and liqueur until smooth and well thickened. Cover and let cool at room temperature for, about 2 hours.

Fold in 1 cup whipped cream (gently). Cover and chill overnight.

Next day spoon into serving dishes and garnish with remaining whipped cream.

Mix together lemon rind the remaining 1/4 cup sugar, and water in saucepan. Bring to boil and boil hard for about 15 minutes or until almost the syrup is absorbed. Spread rind on a piece of foil, let cool. Sprinkle rind on top of whipped cream and chill.




Tip: To ensure a light, fluffy mousse, be extra gentle when FOLDING in whipped cream