Coffee Mousse

Directions

1. 1
   Pour 0.6 dl. of water into a saucepan, add the instant coffee and the granulated sugar and bring to a boil. When the bubbles become small, turn off the heat.
2. 2
   Beat the egg yolks with an electric mixer, slowly adding the coffee syrup. Beat for 5 minutes or until the mixture has cooled.
3. 3
   Beat the heavy cream with 40 gr. of powdered sugar and add it to the coffee mixture.
4. 4
   Place the mousse in individual dessert cups and place them in the freezer until it is time for them to be served.