Description
Indulge in the rich flavors of this Coffee Dessert Pudding that combines a velvety coffee pudding base with a light and airy coffee mousse topping, finished with a dollop of whipped cream.
Ingredients
Units
Scale
Coffee Pudding
- 110 g (1/2 cup) caster sugar or granulated white sugar
- 5 g (2+1/2 tsp) instant coffee powder
- 40 g (5 tbsp) cornstarch
- 500 g (2 cups+1tbsp) milk lukewarm
Coffee Mousse
- 60 g (5 tbsp) caster sugar or powdered sugar
- 10 g (2 tbsp) instant coffee powder
- 45 g (3 tbsp) water room temperature
Cappuccino Topping
- 240 g (1 cup) whipping cream chilled
Instructions
- Coffee Pudding – In a saucepan, combine sugar, instant coffee, and cornstarch. Mix in lukewarm milk until smooth. Bring to a boil, then simmer for 6 minutes. Pour into cups and chill.
- Coffee Mousse – Whip sugar, instant coffee, and water until a whipped mousse forms.
- Assemble – Layer coffee mousse over chilled pudding and top with whipped cream in cappuccino cups. Serve.
Notes
- Store the Coffee Pudding in the refrigerator for about 2-3 days.
- Prepare the Coffee Mousse just before serving to maintain its texture.
