Coffee Mousse
by Tarla Dalal

Desserts are no longer featured in food to avoid for the diabetic. Here is an innovative way to dig into a spoonful of your favorite dessert, without being ridden by guilt!

Relish this mousse made with china grass and low fat milk, flavoured with cocoa and coffee. Remember, however, ambrosia too should be limited to a small portion!

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Coffee Mousse recipe - How to make Coffee Mousse

4 cups low fat milk
10 gms (1 packet) unflavoured agar-agar , cut into small pieces
2 tbsp sugar substitute
3 tbsp cocoa powder dissolved in 2 tbsp low fat milk
2 tsp coffee powder dissolved in 2 tbsp warm water
1 tbsp low fat cream

For The Garnish
1 tbsp chocolate vermicelli

Method

Combine 1½ cups of water with agar-agar in a non-stick pan and cook over a
Slow flame till it dissolves completely, while stirring continuously. Keep aside.
Strain the mixture through a muslin cloth and keep aside.
In the same pan boil the milk, add the agar-agar, sugar substitute, cocoa powder and prepared coffee syrup.
Mix well and simmer on a slow flame for 5 to 7 minutes, while stirring
Continuously.
Remove from the flame, when cool, add the cream and mix well.
Divide the mixture into 4 equal portions and pour each into 4 small bowls.
Refrigerate for 4 to 6 hours or till the mousse has set.
Serve chilled garnished with chocolate vermicelli.

Disclaimer:

It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.

Nutrient values (Abbrv) per serving