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2 egg yolks
1/2 cup sugar
1 ½ tbsp cornstarch
2/3 cup warm milk
½ tsp vanilla extract
1 tbsp instant coffee
½ tbsp gelatin powder
2 tbsp cold water
1 cup whipping cream, chilled
Royal icing in white and beige
2 egg whites, beaten until foamy
3 cups powdered sugar
1 – 2 T tsp water
Brown food colouring
Stir egg yolks with sugar until creamy and pale yellow colored. Stir in cornstarch. Gradually whisk in the warm milk until completely combined. Place the yolks mixture into a small saucepan and cook over low heat while stirring until boils and thickens. Remove from heat and stir in vanilla extract and instant coffee. Let it cool. Dissolve gelatin in 2 tbsp cold water and leave for about 5 to 10 minutes. Place coffee mixture over low heat a add in the gelatin just until it melts, then remove form heat. Whip the cold whipping cream until stiff peaks form. Gradually incorporate into coffee mixture.
Scoop the mousse into clear glass mugs and refrigerate for 4 hours or overnight.
For the icing: sift powdered sugar into a large bowl. Mix in beaten eggs, and whip for 5 min until stiff. Add water until desired consistency is reached. Divide into two bowls dying one a light tan brown. Place each color in a piping bag. Pipe the top of each mug with the brown and smooth out. Then pipe in the white and use a toothpick to drag through the icing. Let set for at least 1 hour in the fridge before serving.
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