It's no secret that Norwegians love their coffee. This dessert celebrates that love with a special mousse (called fromasj in Norwegian). I based it upon vintage and classic Norwegian recipes and originally published in the Norwegian American Weekly, for which I'm the food editor. —Daytona Strong
heavy whipping cream
cold strong coffee
kosher salt (scant)
bittersweet or semisweet chocolate, for garnish
In This Recipe
Pour 1/3 cup boiling water into a small heatproof bowl. Sprinkle gelatin over and stir until dissolved. Cool.
Whip the cream, allowing stiff peaks to form. Continuing to mix, gradually add the sugar, then the coffee and the cooled gelatin. Stir in vanilla and salt.
Divide between ramekins and chill for at least several hours, until set.