Cappuccino Mousse

Ingredients:
1 1/2 cup heavy cream
1/2 cup strong espresso
2 x sheet(s) of gelatin
Preparation:
Soften the gelatin in cold water. Mix the heavy cream and espresso, heat up part of this, dissolve the well-squeezed gelatin within and add to the remaining espresso cream. Pour into a 1 pint whipper, screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Leave a Reply

Your email address will not be published. Required fields are marked *