Irish Coffee Caramel Mousse

desserts

3/4 cup + 2 T. sugar
1/4 cup + 2 T. water
2 cups whipping cream; chilled
2 tablespoons butter
2 tablespoons Irish whiskey
1 tablespoon instant coffee
1 1/4 teaspoons unflavored gelatin
1/4 cup Bailey's Irish Cream

Stir sugar and 1/4 cup water in heavy medium saucepan over low heat
until sugar dissolves. Increase heat and boil without stirring until
syrup urns deep amber color, brushing down sides of pan with pastry
brush dipped into water and swirling pan occasionally. Add 1/2 cup
cream and 2 tablespoons butter (mixture will bubble vigorously) and
stir until caramel melts. Continue boiling 2 mins. Spoon 2 tablespoons
caramel into small saucepan and set aside at room temperature. Stir
whiskey into remaining caramel in saucepan. Pour into bowl. Stir 2
tablespoons water and instant coffeer in another small saucepan unti
coffee dissolves. Sprinkle gelatin over. Let stand 120 mins. to
soften. Stir gelatin mexture over low heat until melted. Stir gelatin
mixture into caramel in bowl. Place bowl over large bowl filled with
ice and water. Let stand until caramel mixture is cool, but not
set, stirring occasionally, about 10 mins. Using electric mixer, beat
1 1/2 cups cream in medium bowl to soft peaks. Fold 2 cups whipped
cream into caramel mixture in bowl. Divide caramel mousse among 6
balloon-shaped wineglasses. Add Bailey's to remaining whipped cream
and continue beating until stiff. Spoon mixture into pastry bag fitted
with star tip. Pipe atop mousse. Cover and chill until mousse sets,
about 3 hours. (Can be made 1 day ahead; keep chilled.)

Rewarm reserved 2 tablespoons caramel in heavy small saucepan over low
heat. Drizzle over desserts.

Contributor: Bon Appetit

Yield: 6 servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA