Serves 6

4 tbspn light rum 8 fl oz freshly made strong medium roasted coffee
1 tbspn powdered gelatine 3 egg yolks
6 tbpsn superfine sugar 8 fl oz heavy cream
3 egg whites

Sprinkle gelatine over run and leave until the powder has absorbed the liquid, about five minutes. Strain the hot coffee, add the soaked gelatine and stir until completely dissolved. Beat the yolks until thick and pale, beat in the sugar until the mixture has increased in volume and is even paler. Gradually beat in the hot liquid and leave to cool. When the mixture has started to thicken, whip the cream until it almost holds its shape and then fold in carefully. Whip the egg whites to soft peaks and fold in as well. Pour mixture into a 5 cup mould, or individual dishes, and leave in a cold place to set. Alternatively, use a smaller, 3 cup with a paper collar tied firmly around its top. After the mousse has set, the collar can be removed, leaving the mixture standing proud of the dish, like a risen souffle. Grated chocolate and/or whipped cream can be used to decorate the mousse. Instead of rum, cognac or kirsch can be used for flavouring.