The Chicken and the Egg: A Family Cookbook

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Crow's Nest Mousse De Cafe

2 Egg Whites 2 Cups Whipping Cream
2 Tablespoons Instant Coffee 2 Teaspoon Vanilla
1/4 Teaspoon Salt 1/3 Cup Sliced Almonds
Sugar

Beat egg whites until they peak. Add coffee, salt and 4 tablespoons sugar and continue beating until satiny. Slowly add whipping cream, 1/2 cup sugar and vanilla, beating until stiff. Fold in almonds and spoon into ramekins before freezing. Defrost 45 minutes before serving.

1989 Recipe - Jean Hansen - From The Crow's Nest Restaurant in Santa Cruz, CA.

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"Mocha lovers should like this one, it's like a pudding, but better." - Calla Ferre

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