Coffee Mousse in a Cup with Cantucci

The coffee mousse is a delicious and sophisticated dessert that pairs beautifully with Tuscan cantucci, almond-based crispy biscuits. Here’s the recipe:

Ingredients

• 2 tablespoons of instant coffee
• 3 tablespoons of sugar
• 250 ml of whipping cream
• Tuscan cantucci as needed

Preparation

1. In a bowl, mix the instant coffee with 1 tablespoon of hot water to dissolve it completely and to create a concentrate.
2. In a separate bowl, whip the cream with sugar until it reaches a fluffy and firm consistency. Make sure that the cream is very cold before whipping it to achieve the best result.
3. Gently fold the coffee concentrate into the whipped cream, incorporating it with slow bottom-to-top movements to avoid deflating the mixture.
4. Fill cups or small glasses with the mousse, leveling the surface with a spatula or the back of a spoon.
5. Let it rest in the refrigerator for at least 2 hours before serving. This will allow the mousse to stabilize and cool completely.
6. Serve the mousse cold, accompanied by Tuscan cantucci which can be dipped into the mousse or simply placed on the edge of the cup as decoration.

Curiosity

Cantucci, also known as “Prato biscuits,” originate from Tuscany and are traditionally served at the end of a meal along with a small glass of Vin Santo, into which they are briefly dipped before eating. The combination of the biscuits’ crunchiness with the creaminess of the coffee mousse creates a pleasantly surprising contrast in the mouth.

You could transform this dessert into a charming Italian journey by alternating the Italian coffee mousse with a selection of typical biscuits from various Italian regions!