Japanese🍰 Sweets & drinks

Coffee Milk Mousse

Name: Coffee Milk Mousse
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 200 ml Coffee milk; 100 ml Fresh cream; 5 g Powdered gelatin; 2 tbsp Water; 40 g Granulated sugar; 1 tbsp Water; 2 tbsp Hot water

⏱ 75 min🍽 Serves 4

A fluffy and delicate mousse dessert made with just four simple ingredients, combining coffee milk and whipped cream. Topped with caramel sauce to complement the gentle sweetness and creamy flavor of the coffee milk. No heat required for the mousse itself—simply mix and chill. Perfect as an afternoon treat or after-dinner dessert, especially on hot days.

Adapted from a video by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

コーヒー牛乳ムース｜材料4つで簡単！混ぜて冷やすだけ！ふわふわとろける食感のお手軽スイーツレシピ【コーヒー牛乳・ムース・スイーツ・おやつ・簡単レシピ】【料理研究家ゆかり】

Watch on YouTube

Ingredients

Coffee milk200 ml
Fresh cream100 ml
Powdered gelatin5 g
WaterFor softening gelatin2 tbsp
Granulated sugarFor caramel sauce40 g
WaterFor caramel sauce1 tbsp
Hot waterTo add to caramel2 tbsp

Steps

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1
Add powdered gelatin to a bowl with 2 tablespoons of water. Mix well and let it soften for a few minutes until the gelatin fully absorbs the water.
2
Pour the coffee milk into a microwave-safe container and heat at 600W for 1 minute until the temperature reaches approximately 60°C to 70°C.
3
Add the softened gelatin to the warm coffee milk and stir well until completely dissolved. Check that there are no lumps or clumps remaining.
4
Place the mixture in an ice water bath and stir while cooling. Let it chill until slightly cooler than body temperature—it should begin to thicken slightly but remain pourable. Avoid over-chilling or it will solidify.
5
Place the fresh cream in an ice water bath and whip with an electric mixer until stiff peaks form.
6
Gradually add the cooled coffee milk mixture to the whipped cream using a ladle, adding it bit by bit. Mix on low speed with the hand mixer after each addition until fully combined.
7
Once all ingredients are combined, continue whisking on low speed with the hand mixer for 2 minutes while keeping the bowl in an ice water bath.
8
Pour the mousse mixture into serving containers. Cover with plastic wrap and refrigerate for 1 to 2 hours until fully set.
9
Make the caramel sauce: Add granulated sugar and 1 tablespoon of water to a frying pan and blend together. Heat over medium heat without stirring until the edges start to change color. Gently swirl the pan to blend the colors evenly.
10
When the caramel reaches a light caramel color, reduce to low heat. Have a lid ready, then add 2 tablespoons of hot water. Immediately cover and gently shake the pan—be careful as steam will escape from the gaps. Once the bubbling subsides, remove the lid and let the caramel cool.
11
Pour the cooled caramel sauce over the set mousse and serve.

Coffee Milk Mousse

Ingredients

Steps

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