A light, velvety dessert with a professional finish.

Ingredients

• TCC Coffee: 3 tbsp (Beaten or Instant)

• Evaporated Milk: 1 cup

• Egg Yolks: 3 large

• Brown Sugar: ¼ cup (packed)

• Gelatin: 1 tsp (softened in a tablespoon of cold water)

• Heavy Whipping Cream: 1 cup (chilled)

• Optional: Cocoa powder or chocolate shavings for dusting.

Instructions

1. Infuse the Milk In a medium saucepan, combine the evaporated milk and TCC coffee. Cook over low heat, stirring occasionally, until it just starts to steam. Do not let it reach a rolling boil.

2. Temper the Eggs In a separate bowl, whisk together the egg yolks and brown sugar. Slowly pour $1/2$ cup of the hot coffee-milk into the egg mixture, whisking constantly.

   Peer Tip: This "tempering" prevents the eggs from scrambling when they hit the heat!

3. Thicken the Custard Pour the egg-milk blend back into the saucepan. Cook over low heat, stirring constantly, until the mixture reaches 165°F on a digital thermometer. Remove from heat immediately and stir in the softened gelatin until dissolved.

4. Chill Transfer the coffee custard to a bowl and chill thoroughly in the refrigerator until cold but not yet set.

5. The Whip & Fold In a separate chilled bowl, beat the heavy cream until stiff peaks form.

   • Lighten: Stir 1/2 cup of the whipped cream into the chilled custard to loosen it up.

   • Fold: Gently fold in the remaining whipped cream using a spatula until the color is uniform and no white streaks (marbling) remain.

6. Set and Serve Spoon the mousse into ramekins or wine glasses. Chill for at least 2 hours before serving. Top with a dusting of cocoa powder or a few coffee beans.