Espresso Mousse

1 cup whole milk
2 tablespoons coffee beans
5 egg yolks
1/3 cup plus 1 tablespoon sugar
1 package gelatin
1 cup freshly brewed espresso, room temperature
8 ounces mascarpone cheese
3 cups heavy cream, whipped to soft peaks

Heat the milk with the coffee beans over low heat until small bubbles show
up around the edges. Strain the coffee beans out. In another bowl, beat
the egg yolks with the sugar until thick. Beat in the milk. Return to the
pan and cook until thick (without boiling). Dissolve the gelatin powder in
1/4 cup of the espresso. Heat the rest of the espresso and whisk into the
pan. Stir in the reserved gelatin/espresso mixture and pour into a bowl.
Cool until room temperature. Fold the mascarpone and whipped cream
together and then carefully add to the mousse mixture. Pour into serving
bowl and refrigerate until set. Garnish with coffee beans.

"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana


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