ESPRESSO MOUSSE
Steps:
- Stir together espresso, 1 tablespoon sugar and rum in a large metal bowl. Sprinkle gelatin over mixture and let stand 1 minute to soften. Set bowl over a saucepan of simmering water and and heat espresso mixture stirring until until sugar and gelatin are dissolved. Set bowl into a larger bowl of ice and beat with a handheld electric mixture at high speed until mixture is pale brown and just holds stiff peaks, 8 to 12 minutes. Spoon mousse into 4 glasses or coffee cups and chill at least 15 minutes.
- Just before serving, beat cream with remaining teaspoon of sugar until it just holds soft peaks. Spoon whipped cream over mousse.
- Cook's note: Mousse can be chilled, loosely coveredaftea 15 minutes, up to 1 day. Let standout 15 minutes before serving.
- Each serving about 123 calories and 7 grams of fat.
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