Coffee Mousse Recipe & Personalised Piqant Coffee


coffee Mousse

I first published this recipe in 2017. Back then, coffee drinkers were outnumbered by tea-lovers and in these days the UK was number 11 on the international coffee drinkers chart, with three kilos of coffee per capita per year. The Fins topped the list, with 12.5 kgs per capita per year. Forwards to 2020 and the Fins are still up there when the Brits have fallen off the chart.

So if you are a coffee enthusiast like me, the 1st of October is an important date, it's International Coffee Day and it signals the start of a fortnight of coffee celebrations and with this a voyage of discovery in the coffee beans world.

But where do you start? Only the other day, I was contacted by a family firm called Piqant that offers personalised coffee. My first reaction was 'Whatever next???', but since I'm almost addicted to caffeine, I gave it a go and after filling up a Piqant quick questionnaire, I received two nicely sealed pouches, a Colombian and an Ethiopian espresso coffee.

Worth it? definitely. Not only because it removes the decision process from you but it helps you in your future choices. The selection is vast and the quality excellent so your high expectations from the service will be fulfilled

Downside?  The price but that also should be expected, it is not any pricier than at another independent roaster companie's with pouches starting at £9.50 for 250g.

What did I do with my 'old coffee'? an old favourite:

Coffee Mousse – Mousse au cafĂ©


  • 60 g caster sugar with a couple of gelatine leaves or a mix of 50g sugar 10g pectin sugar if you prefer
  • 1 small cup of coffee brewed with any of the 28 varieties.
  • Coffee Mousse
    3 eggs
  • 150 g cream (double or whipping)


Beat the egg yolks with the sugar until the mix looks whitish. Prepare the gelatine leaves if using

Add the cream and transfer to a saucepan. Cook on low heat until the mix thickens, don’t let it boil
In the meantime beat the egg whites to a soft peak

When the cream is thick, cool it for a little while, add the gelatine leaves and add the egg whites, a spoon at the time.
Pour in your chosen serving glass or return a large bowl. Keep in the fridge for 4 hours before serving

Disclaimer: I received two samples to review, words are my own, I wasn't asked to write a favourable review. Recipe is my own.


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