Vietnamese Coffee Mousse with Candied Peanuts
Vietnamese coffee is typically served with sweetened condensed milk, which always made it seem like a dessert to me. As an actual dessert, this coffee mousse is light and airy with a robust coffee kick. The candied peanuts send it over the top. Easily made ahead.
Serves 4
Ingredients
8 oz heavy whipping cream
5 oz sweetened condensed milk
1/4 cup hot water
2 tbsp instant espresso powder
1 packet powdered gelatin
1 tsp vanilla extract
pinch of salt
2 coffee beans, for garnish, optional
Candied peanuts:
1/4 cup water
1/2 cup granulated sugar
1 cup raw unsalted peanuts
Method
Whisk hot water and espresso powder together in a medium bowl, then sprinkle the powdered gelatin over the liquid and set aside for 5 minutes.
While whisking constantly, add the sweetened condensed milk, vanilla extract, and a pinch ofsalt to the gelatin mixture. Whisk until very smooth.
In another bowl or in the bowl of a stand mixer, whisk heavy cream to stiff peaks. Gently fold the whipped cream into the coffee mixture in 3 stages, until just combined.
Transfer mousse into desired containers - I used vintage cocktail glasses - and chill until firm, at least 2 hours.
Grate 1/2 of a coffee bean over each mousse and garnish with a spoonful of candied peanuts.
Candied peanuts:
Preheat oven to 300°F. Line a baking sheet with parchment paper.
In a small saucepan, bring water and sugar to a boil over medium heat, carefully add peanuts, and continue to simmer, stirring constantly, until the pan seems dry and most of the water has evaporated, 1-2 minutes. Transfer the peanuts to a baking sheet, spread in an even single layer, and bake for about 25 minutes, stirring every 8-10 minutes, or until the peanuts are dry and golden brown. Allow to cool completely.