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1
Rehydrate the gelatin in ice water.
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2
Combine the heavy cream for both of the mousses and whip until it forms a thick ribbon when the whisk is lifted.
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3
Make the milk mousse.
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4
Put the milk, sugar and vanilla in a mug, and microwave for about 1 minute until the sugar has dissolved.
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5
While it's still hot, add and dissolve the gelatin and then strain it into a bowl through a tea strainer.
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6
Cool the bowl from Step 3 over ice water.
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7
When it has more or less cooled down, add the whipped cream and mix.
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8
Put the egg white in a separate bowl and whip.
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9
Put the egg white into the mixture from Step 4 in 2 batches and mix quickly with a whisk.
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10
Then mix until fully combined with a rubber spatula.
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11
Pour the mixture into the cups.
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12
You'll add the coffee mousse to the top, so fill the cups to just past the half way mark.
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13
Let them chill and harden in the fridge for 1-2 hours.
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14
Make the coffee mousse.
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15
Put the egg yolk and sugar in a bowl and mix well.
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16
Heat the milk in a saucepan, add the coffee and dissolve it in the milk.
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17
Pour the mixture from Step 9 into the egg mixture from Step 8 little by little, mix, and then return it to the pan.
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18
Heat over a medium to weak flame while mixing.
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19
Remove from heat once the bubbles disappear and it has thickened, and add and dissolve the gelatin.
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20
Strain it into a bowl through a tea strainer.
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21
Place the bowl over ice water until it's chilled.
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22
Then add the heavy cream and mix well.
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23
Check that the milk mousse has hardened, then pour the coffee mousse into the cups and chill in the fridge.
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24
Done!
