Coffee and Amarula mousse

YOU MIGHT THINK I AM ADDICTED TO COFFEE ! 

WELL, WHAT A WONDERFUL TASTE !

Typical Namibian !  at Joe's Beer House, after a tasty

Bushman Sosatie – Local is lekka!

Selection of crocodile, zebra (seasonal), kudu, oryx and springbok,

served with mango-chili sauce, mieliepap croquettes and salad

Serve 4

4 eggs

250ml double cream

1 tot Amarula

1 tsp instant coffee

1 sachet gelatine

50g sugar

Separate eggs, whisk yolks with sugar until thick and creamy. Add Amarula. Dissolve gelatine and coffee in 1 tablespoon hot water and stir. Whisk egg whites until stiff, whip the cream, and stir the gelatin mixture into the egg yolks and sugar mix. Fold in the cream and egg white, reserving a little cream for decoration. Spoon into individual serving pots and refrigerate until set. Pipe whirls of cream on mousse and decorate with a coffee bean.