Manor House Restaurant’s Chef Jonathan Davies reveals the secret behind his Moer Koffie Stout Mousse dessert.
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- 500ml Moer Koffie stout from Struisbaai or Castle Stout*
- 12 egg yolks
- 300g sugar
- 1ℓ cream
- 400g dark chocolate chips
- Condensed milk mousse
- 1 can condensed milk
- 1 sheet gelatin
- 200ml cream
- Place stout in saucepan and reduce by a third.
- Melt the chocolate chips in a bain-marie (a double boiler). Stir over a low heat until all chocolate has dissolved.
- In a bowl whisk the egg yolks and sugar together until pale and fluffy. Set aside.
- Add the cream to the reduced stout and return the pot to the stove to bring the temperature up. Don’t let it boil.
- Slowly pour the stout and cream mixture to the eggs while whisking. Pour the mixture back into the saucepan and return to the stove. Stir with a wooden spoon.
- Add the melted chocolate to the stout mixture.
- Cook the custard. You’ll know it’s cooked when you run your finger over the back of the spoon and the gap doesn’t close.
- Fill small glasses ¾ full and allow custard to cool completely.
- In the meantime, make the condensed milk mousse by melting the gelatin in 2tbsp boiling water and whisk until dissolved.
- Whip the cream to soft peaks.
- Fold the condensed milk into the whipped cream, add gelatin and give it a good whisk.
- Pour into glasses to the top and place in the fridge to set.
*This dessert can also be enjoyed without the stout.
Not so keen on all the dairy in this recipe? Why not try this vegan-friendly dessert?