Espresso Mousse

[Grace]

I had friends over for Vietnamese Pho yesterday. For dessert the Vietnamese usually have an iced coffee that has sweetened condensed milk in the bottom. Instead I made this and it was a hit! It's extremely light, more like a foam than a mousse. Don't be tempted to skip the whipped cream as it needs it for texture and to balance the bitter coffee flavor.

Espresso Mousse

1 cup freshly brewed espresso or strong coffee, cooled to room temperature
2 1/2 tablespoons powdered (boxed) Splenda
2 tablespoons dark rum
1 teaspoon unflavored gelatin
12 tablespoons heavy cream, whipped & sweetened

Stir together espresso, Splenda and rum in large metal bowl.
Sprinkle gelatin over mixture and let stand 1 minute to soften.
Set bowl over a saucepan of simmering water and heat espresso mixture stirring until Splenda and gelatin are dissolved. Set bowl into a larger bowl of ice and cold water and beat with a handheld electric mixer at high speed until mixture is pale brown and just holds stiff peaks (10-12 minutes). Mixture will resemble foam. Spoon 1/2 the mousse into 4 glasses. Spoon half the sweetened whipped cream over the mousse, spoon the rest of the mousse into the glasses and top with the rest of the whipped cream. You can sprinkle a little bit of cinnamon on top if you like.

[LindaSue]

That sounds simple and yummy. Thanks.

[LindaSue]

Here are the counts:

With granular Splenda:
Per Serving: 177 Calories; 17g Fat; 1g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs

With liquid Splenda:
Per Serving: 173 Calories; 17g Fat; 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb

[magnamater]

Scott123 has posted a sweetened condensed milk recipe that I've had some success with, if you want that for coffee.

I am posting his recipe:

LC Sweetened condensed milk, scott123

1/3 C minus 1 t. Instant Calcium Caseinate
1 T. Whey Protein Isolate
1/3 C. + 1 T. heavy cream
1/4 C. minus 1 t. water
3/16 t. salt
3/4 C. Polyd
1/4 C. Granular Splenda Equivalent
1/4 C. Erythritol
1 Packet Sweet One Ace K

Yield: 1 14 oz. can equivalent


Make a syrup with the polyd, erythritol and the water- microwave in a glass cup until the polyd/e are dissolved. Set aside until room temp, add heavy cream. Combine remaining dry ingredients and either sift or whisk in a bowl to mix thoroughly. Combine dry with wet and quickly mix to incorporate. This will thicken as the casein hydrates.

Notes

One issue that I've found with the instant calcium caseinate that I've been using is that, once hydrate, the particle size is a little large. This shouldn't matter for something thickened like pie, but for a condensed milk drink, it might be noticedable. At some point I will develop a blended recipe. The tricky part is the cream. I want to blend it without whipping the cream. The water may help as I think will heat.

[hhhmom74]

That recipe sounds yummy!