SEARCH

Make Ahead

Norwegian Coffee Mousse (Kaffefromasj)

by:
February  3, 2016
3
2 Ratings
Photo by Daytona Strong, Norwegian American Weekly
  • Serves 10
Author Notes

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

Continue After Advertisement
Ingredients
  • 1 packet gelatin
  • 2 cups heavy whipping cream
  • 1/3 cup sugar
  • 3/4 cup cold strong coffee
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt (scant)
  • bittersweet or semisweet chocolate, for garnish
Directions
  1. Pour 1/3 cup boiling water into a small heatproof bowl. Sprinkle gelatin over and stir until dissolved. Cool.
  2. 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.
  3. Divide between ramekins and chill for at least several hours, until set.
  4. Garnish with grated chocolate and serve.
Tags:
Contest Entries

See what other Food52ers are saying.

More Great Recipes

Coffee Cardamom Semifreddo

Iced Dalgona Coffee

Bicerin (Hot Chocolate with Coffee and Cream)

Whitney's Banana Pudding

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long
Continue After Advertisement

2 Reviews

Write a Review
Wendy W. October 29, 2019
This turned out perfectly. I used it for a coffee trifle. However, I add sugar at the start of whipping and then added the liquids during the soft peak stage.
VanillaBean August 13, 2019
I tried making this mousse and had doubts about adding so much liquid to all ready whipped cream. I tried it anyway, and it split. Bad. I had to throw it out. It tasted good, but it looked like puke, and there was no way it was going to set. Maybe you could add the coffee to the cream before you beat it?