"God in a Cup", a book by Michaele Weissman on "The Obsessive Quest for the Perfect Coffee" are the words I will use to describe this amazing Espresso Mousse. The recipe by Michel Richard (yes, the equally amazing Yellow Tomato Tart Michel Richard) was created as a "breakfast sweets" item on his dessert menu and can be found in his book, Sweet Magic.
After beating the chilled ingredients, the mousse has a velvety, butterscotch-colored consistency, and is light as air. If you must hold the mousse for several hours, or up to one day, it will start to separate and become darker and more "foamy", but is still delicious. Use the best ingredients you can when making this. For my espresso I use a combination of half Kenya and half Sumatra beans, freshly roasted and freshly ground which result in a strong, slightly sweet brew. Top with a rich, organic, whipped heavy cream.
This Espresso Mousse will most definitely be on my New Year's Day menu!
:: ESPRESSO MOUSSE | recipe by Michel Richard
• 1/2 cup freshly brewed espresso or strong coffee, cooled to room temperature
•1 tablespoon plus 1 teaspoon sugar
• 1 tablespoon dark rum ( I didn't have rum and used Cognac)
• 1/2 teaspoon unflavored gelatin
• 6 tablespoons chilled heavy cream
1. Stir together espresso, 1 tablespoon sugar, and rum in a large metal bowl. Sprinkle gelatin over mixture and let stand 1 minute to soften.
2. Set bowl over a saucepan of simmering water and heat espresso mixture, stirring, until sugar and gelatin are dissolved. Set bowl into a larger bowl of ice and cold water and beat with a handheld electric mixer at high speed until mixture is pale brown and just holds stiff peaks, 8 to 12 minutes ( mixture will resemble foam). Spoon mousse into 4 glasses or coffee cups and chill at least 15 minutes.
3. Just before serving, beat cream with remaining teaspoon sugar until it just holds soft peaks. Spoon whipped cream over mousse.
:: Mousse can be chilled (loosely covered after 15 minutes) up to 1 day. Let stand at room temperature about 15 minutes before serving.
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