ESPRESSO MOUSSE

Espresso Mousse image

Number Of Ingredients 6

1/2 cup freshly brewed espresso or strong coffee cooled to room temperature
1 tablespoon sugar
1 teaspoon sugar
1 tablespoon dark rum
1/2 teaspoons unflavored gelatin
6 tablespoon chilled heavy cream

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.