Espresso Mousse
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Espresso Mousse
1/2 tsp unflavored gelatin
2 Tbsp water
1/2 cup sweetened condensed milk
1-1/2 tsp instant espresso powder
1/2 tsp vanilla
1/2 cup chilled heavy cream
Sprinkle the gelatin over the water in a small saucepan and let it soften for 2 minutes. Add the milk and the espresso powder and heat the mixture over moderate heat, whisking constantly, until the powder is completely dissolved. Remove the pan from the heat, stir in the vanilla, and set the pan in a bowl of ice and cold water, stirring the mixture every few minutes until it is thick and cold. In a small bowl beat the cream until it just holds stiff peaks and fold the coffee mixture into it gently but thoroughly. Chill until ready to serve.
