---

13/4 cups milk
1 package unflavored gelatin
3 eggs, separated
3/4 cup dark brown sugar
1 cup heavy cream
1/2 cup brewed 100% Colombian
1/4 teaspoon almond extract
1/8 teaspoon vanilla extract
Coffee concentrate(1 cup ground to 8 ounces cold water)

1. Sprinkle gelatin over º cup cold water in a bowl and let soften while making custard.

2. Heat milk to scalding point in a heavy saucepan. Beat egg yolks using a wire whisk or electric mixer. Pour hot milk over beaten egg yolks slowly, beating constantly with wire whisk. Return mixture to saucepan, add brown sugar, cook over low heat, stirring constantly, until custard has thickened slightly, about 10 minutes. Remove from heat, add softened gelatin to the hot custard and stir until dissolved. Add coffee concentrate, vanilla and almond extracts.

3. Transfer mixture to a bowl and refrigerate. Keep refrigerated and stir every five minutes until custard has thickened to the consistency of unbeaten egg whites, about 25-45 minutes.

4. Meanwhile, whip the cream to soft peaks and refrigerate.

5. Beat egg whites until they are stiff but not dry. Fold thickened coffee custard base into egg whites. Gently fold in whipped cream. Pour mixture into 8 individual custard cups and refrigerate for at least 4 hours until set. For variation, let set in large bowl for 4-5 hours, then use pastry bag to pipe mousse into individual dessert glasses.

6. To toast nuts, place chopped almonds in a small heavy frying pan over medium heap. Cook, stirring frequently, until nuts are deep golden brown, about 5 minutes.

7. To serve, sprinkle toasted nuts on top of mousse.

Yield: 6-8 servings

Juan's tip: For the best tasting results, always make sure you have 100% Colombian Coffee. Not sure how to find it? Click on Brands.

If you are having trouble printing with frames,
click here to load this recipe in a full page.