Edited and written by Catherine Cunningham. Published November 14th 2021.
Original recipe by Crumb Blog.
Vietnamese coffee has such a concentrated and overpowering taste when paired with sweetened condensed milk it only just levels out! With the sweetness and the bitterness equaling the perfect solution, it only makes sense to whip it into a delicious mousse.
Regular Vietnamese coffee uses condensed milk because of the easy use of the can! The limits of fresh milk in Vietnam used to be scarce, so that sparked the can milk popularity but it instantly became the favorite way to drink the drink.
It’s honestly easy peasy to make Vietnamese coffee into mousse, just add gelatin and smile away. I did redo the gelatin mixture just to make sure it was perfect and it definitely paid off, so if I could give any tips that’s what I would suggest!
Ingredients:
1 packet of unflavored gelatin
¼ cup of warm water
1 ½ tablespoon of instant espresso powder
1 can of sweetened condensed milk
1 teaspoon of vanilla extract
1 cup of heavy cream (chilled)
- Mix the warm water and espresso powder and stir until the espresso becomes coffee. Sprinkle the gelatin overtop and let it stand for 5 minutes to soften.
- Next in a small saucepan, heat the condensed milk and vanilla together for about five minutes.
- Stir in the gelatin mixture, and then continue cooking until the gelatin dissolves (about 1-2 minutes longer). Remove from heat and let it stand for a few minutes to come down to room temperature.
Use a stand mixer to whip the cream to soft peaks. Then gently fold in the cooled coffee mixture, then spoon into 4 serving dishes and chill for at least 1 hour to allow the gelatin to set!
Dessert Destinations 