Recipes+
Ingredients
Method
1.Combine chai latte mix and gelatine in a small saucepan. Gradually whisk in 1/2 cup boiling water. Place over low heat. Cook (don’t boil) and stir for 1 minute or until dissolved and combined.
2.Transfer to a large heatproof bowl. Chill for 15 minutes to cool. Add egg yolks, one by one, stirring well after each addition.
3.Using an electric mixer, beat cream in a medium bowl until soft peaks form. Fold into chai mixture.
4.Beat egg whites in a large clean dry bowl until soft peaks form. Gently stir half the egg white into chai mixture. Using a large metal spoon, fold remaining egg white into chai mixture until just combined.
5.Spoon into 4 x 1 1/4-cup serving glasses. Chill for 3 hours or until set.
6.Place coffee powder, sugar and 1/3 cup water in a medium saucepan over low heat. Cook and stir until sugar dissolves. Bring to a simmer; simmer, without stirring, for 3 minutes or until reduced slightly and syrupy. Remove pan from heat; cool syrup. Spoon syrup over mousse. Serve.
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