Is anyone able to share the recipe with me?
Well, I just turned my bookshelves upside down searching for my copy of Chez Panisse Desserts in which that recipe appears...no luck! But EYB shows it's on 218 Bookshelves, so I'm sure some Forum regular -- robm? Foodelf? Christine? -- who owns this book will fork it over (pun intended, I guess).
Thank you dsauve! Sorry you didn't find your copy of the book.
Here it is, K.time.
Makes 1-1/4 qts.
1/2 cup boiling water
1/4 cup finely ground espresso coffee or 1 tbsp more if stronger is required
1 1/2 tsps gelatin
2 tbsps cold water
1/3 cup sugar
1-1/3 cups whipping cream
Vanilla extract to taste
2 tsps Cognac
Measure the boiling water into a non corroding saucepan, return to boil and stire in the coffee; heat again until bubbling slightly around edges. Steep for 5 mins. Strain trhough a coffee filter, remove all liquid and set aside.
Sprinkle gelatin over the cold water in a small saucepan and let it stand a few minutes. Beat the eggs and the sugar together until the mixture holdsa shap for 3 seconds when you drop some from the beater. Set aside. Whip the cream until it mounds softly when you lift the beater; it should not form peaks, or the mousse will have a foamy textures.
Pour strained ocffee over the gelatin and set it over low heat to dissolve, stirring constanly. You will be able to see the clear little specks of gelatin in the coffee, so yu can easily see when it has dissolved; the mixture won't need to get very hot. Cool the mixture to lukewarm over a cold water bath if in a hurry.
Whisk coffee mixture into the whipped cream, keeping the whisk moving through the stream of coffee to avoid making strands or lumps of gelatin when the warm coffee hits the colder cream. Whisk until the mixture is the same texture as the whipped cream was, then fold in the egg and sugar mxture. Fold in a few ddrops of vanilla and Cognac to taste. Chill.
Serve garnished with a rosette of creme Chatilly, sprinkled with some finely ground coffee or unsweetened chocolate.
Thank you food elf!!!! I can't tell you how relieved I am to the have the recipe. I am hosting a dinner for 100 people and they asked for Espresso cognac mousse. I was told that Lindsay Shere's is the best and wanting to please .... I can now practice prior to the dinner in a few weeks time. Once again thank you!