Cappuccino Mousse

Calling all Coffee Lover's..........How about topping off dinner with a coffee-enhanced mousse.............This has a intense flavor that comes from the syrup of coffee and liqueur.

"This is one incredible dessert"

Cappuccino Mousse

Bloom in 2 T. cold water

1 teaspoon powdered gelatin

Beat 2 eggs

3 T. sugar

1 T. water

Pinch of salt

For the coffee syrup

Stir together 3 T. instant coffee

2 T. Coffee Liqueur, (optional coffee may be substituted)

For the whipped cream

Melt Bloomed gelatin

Beat and fold with 1 cup heavy cream

2 T. sugar 1 teaspoon vanilla extract Cooled melted gelatin

Coffee syrup

Egg mixture.

Garnish with Additional whipped cream and chocolate shavings or sprinkles.

Bloom (soften) the gelatin for the base in 2 T. water for about 5 minutes (the granules will absorb the water and turn rubbery). Bring 1" of water to a simmer in a sauce pan. (I used a candy making double boiler made of ceramic)

Beat the eggs, 3 T. sugar, water, and salt in a glass bowl set over but not touching the simmering water. Using a hand mixer whisk, beat the mixture until it triples in volume and forms ribbons, 5-7 minutes. Remove from the heat and cool to room temp.

Stir coffee and liqueur together for the syrup in a small bowl.

Melt gelatin in a pan of simmering water until liquefied cool slightly.

Beat the cream, 2 T. sugar, vanilla, gelatin, and coffee syrup to soft peaks in a large bowl. Stir 1/3 of the cream in 2 parts (don't over work it) Divide mousse between serving cups, cover and chill at least 1 hour or overnight. Garnish with whipped cream and chocolate before serving.

"Add a Biscotti cookie and you have an icredible dessert your friends and family will love!"

**This recipe was found in Cuisine at home Issue 58 Their website is www.CuisineAtHome.com You'll find fantastic recipes and cooking tips as well............