Impress your guests and serve these light coffee mousses in small coffee cups for maximum effect.
1. Pour 2 tbsp boiling water over the gelatine and stir until dissolved, then set aside.
2. Place the creme fraiche together with 5 tbsp fromage frais in a bowl and mix in the coffee essence and sweetener. In another bowl, whisk the egg whites until stiff.
3. Mix the gelatine into the coffee mixture and fold in the egg whites. Divide the mixture between four cups or serving glasses. Chill for 1-2 hours until set.
4. To serve, spoon the remaining fromage frais on top, decorate each with a coffee bean and sprinkle lightly with drinking chocolate.
Tip: Agar agar can be used instead of gelatine if preferred.
The government advises that because of a very slight risk of salmonella, vulnerable people such as the elderly, babies and pregnant women should not eat raw eggs.