Woman's Day
Ingredients
Method
1.In a jug, sprinkle gelatine over just-boiled water, whisking vigorously with a fork to dissolve. Add cocoa and coffee, stirring to dissolve. Cool to room temperature.
2.In a bowl, using an electric mixer, beat egg-whites and cream of tartar together until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until meringue is thick and glossy. With motor running add egg-yolks one at a time, beating well after each addition.
3.Gradually add gelatine mixture, pouring in a thin steady stream and beating constantly until well combined.
4.Fold half honeycomb through. Spoon mixture among six serving glasses. Chill 4 hours or until set. Serve topped with cream and remaining honeycomb.
The gelatine and meringue mixtures must be at the same temperature when they are combined – if they’re not, the mixture will split and produce lumps or threads of set gelatine. Equalise temperatures if necessary by combining a little of the mousse mixture with the gelatine, then whisking it back into the mousse. For vegetarians, replace gelatine with agar agar, which is derived from seaweed. Follow packet instructions for use.
Note
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