Vietnamese Coffee Mousse with Salted Coconut Cream
Light, airy mousse made with strong Vietnamese coffee. Finished with salted coconut cream and cacao nibs.
Equipment
- Electric mixer
- Mixing bowl
- Small saucepan
- Whisk
- Heatproof glass
Ingredients
- 2 tablespoons Vietnamese coffee grounds or strong dark roast
- 1 cup hot water
- 3 tablespoons sweetened condensed milk
- 1 teaspoon gelatin
- 2 tablespoons cold water
- 1 cup heavy cream chilled
- 2 tablespoons sugar
- 1 cup coconut milk
- 2 tablespoons sugar
- 1 pinch salt
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Brew strong Vietnamese coffee with hot water and stir in sweetened condensed milk. Let cool completely.
- Bloom gelatin in cold water for 5 minutes, then melt gently over low heat until liquid. Stir into the cooled coffee mixture.
- Whip heavy cream with sugar until soft peaks form. Fold the whipped cream into the coffee mixture until smooth and airy.
- Divide mousse into serving glasses and chill for at least 2 hours until set.
- For the salted coconut cream, heat coconut milk with sugar and salt until steaming. Stir in the cornstarch slurry and cook until slightly thickened. Cool completely.
- Spoon salted coconut cream over the chilled mousse and serve cold.
Notes
- Use phin‑brewed Vietnmese coffee for the deepest flavor.
- Chill the bowl and whisk before whipping cream for maximum volume.
- Salted coconut cream can be made ahead and refrigerated for up to three days.