Iced Coffee Mousse

1. 1

   In a small saucepan sprinkle the gelatin over the water and let it soften for 2 minutes.

2. 2

   Add the milk and the espresso powder and heat the mixture over moderate heat, whisking constantly, until the powder is dissolved.

3. 3

   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.

4. 4

   In a small bowl beat the cream until it just holds stiff peaks and fold the coffee mixture into it gently but thoroughly.

5. 5

   Spoon the mousse into 2 chilled long-stemmed glasses and chill it until ready to serve.

No additional tips available.