Tahini Coffee Mousse (Eggless)

This silken, indulgent mousse is just the dessert you need to kick-start your weekend. It is mildly spiked with Kahlúa, egg-free and not overly sweet. The nutty depth of the tahini sumptuously compliments the intense coffee flavor. I prefer to use gelatin for this recipe because it results in a creamier texture. For a vegetarian version, substitute the gelatin with agar agar powder.

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Recipe

Tahini Coffee Mousse

(Serves 6)

Ingredients

2 tbsp instant coffee or espresso granules (I used Davidoff Espresso Intense 57)
2 tbsp warm milk
2 1/2 tsp unflavored gelatin powder (or 1 tsp agar agar powder)
1/3 cup sweetened condensed milk 
3 tbsp tahini
1 tsp pure vanilla extract
Pinch of salt 
200 ml heavy whipping cream, chilled (I used Amul Whipping Cream)
3 tbsp Kahlúa (optional)
2 tbsp dark chocolate shavings, to garnish

Method

In a small saucepan, combine the instant coffee granules and milk. Stir until the coffee dissolves. Sprinkle the gelatin over the coffee and let it bloom for 10 minutes. Whisk the mixture over low heat until the gelatin dissolves. Set aside to cool.

In another pan, combine the condensed milk, tahini, vanilla extract and salt. Whisk over low heat until incorporated. Remove from heat and let the mixture cool to room temperature.

Combine both, the coffee-gelatin mixture as well as the condensed milk-tahini mixture, in a large mixing bowl. Add the chilled whipping cream and Kahlúa. Use an electric hand-held mixer to whip everything together for 8-9 minutes or until well aerated.

Spoon the mousse mixture into six dessert bowls. Cover each bowl with a piece of foil and refrigerate for at least an hour or until the mousse is set.

Garnish with some grated dark chocolate and enjoy!