| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
August 1993 |
1 |
servings |
INGREDIENTS
| 1/2 |
ts |
Unflavored gelatin |
| 2 |
tb |
Water |
| 1/2 |
c |
Sweetened condensed milk; (not evaporated) |
| 1 1/2 |
ts |
Instant espresso powder |
| 1/2 |
ts |
Vanilla |
| 1/2 |
c |
Well-chilled heavy cream |
INSTRUCTIONS
In a small saucepan sprinkle the gelatin over the water 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 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. Spoon the
mousse into 2 chilled long-stemmed glasses and chill it until ready to
serve.
Serves 2.
Gourmet August 1993
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