Cappuccino Mousse

1 1/2 cup heavy cream
1/2 cup strong espresso
2 x sheet(s) of gelatin
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.

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