- Ice cream maker or food processor
- Electric hand mixer
- 6x200ml heatproof ramekins
1. To make the ice cream, preheat the oven to 140C/Gas mark 1. Tip the coffee beans onto a baking tray and roast in the oven for about 20 minutes. Savour the aroma.
2. Pour the milk into a bowl and drop in the hot beans. Cover and leave to infuse for at least a couple of hours, or overnight if possible.
3. Whisk the egg yolks with the sugar in a large bowl. Strain the coffee beans and pour the resulting milk into a saucepan with the cream. Bring to the boil, then pour the coffee cream onto the egg and sugar mix, whisking continuously.
4. Pour the mixture back into the cleaned pan and heat gently for about 5 minutes, stirring all the time. This is to cook the eggs and the mixture will thicken only very slightly. Remove the pan from the heat and pour its contents into a bowl. Place a piece of cling film on the surface of the custard to prevent a skin from forming, then leave to cool before chilling in the fridge.
5. Pour the custard into an ice cream maker and churn to freeze. Alternatively, pour it into a plastic container and put it into the freezer, whisking well by hand every 30 minutes or so, until evenly slushy, then blitz it in a food processor. Return to the freezer for a further 30 minutes then blitz once more until smooth. Now freeze until set.
6. When ready to serve the mousse, remove the ice cream from the freezer to soften and preheat the oven to 180C/Gas mark 4.
7. Put the cream in a small saucepan and bring it to the boil. Pour it over the melted chocolate and stir with a spatula until the chocolate has become smooth. Then stir in the egg yolks until well mixed.
8. Whisk the egg whites with an electric hand mixer in a bowl until they form soft peaks, then gradually whisk in the sugar until the mixture resembles shaving foam. With a metal spoon, mix one third of the whisked egg whites into the chocolate mixture, then gently fold in the rest.
9. Divide the mixture between the ramekins and bake for 4-5 minutes until the mousses are puffed up but still wobbly. Serve immediately with a scoop of the coffee ice cream on top.
As much as we’d love to think you could make this pud in our ramekins, please don’t. They can’t repeatedly be put in the oven.
Recipe from Gü Cookbook, Harper Collins 2012