IRISH COFFEE CARAMEL MOUSSE
An impressive ending to a meal, this mousse blends a rich caramel mousse with the flavors of Irish coffee. This recipe is originally from a 1995 Bon Appetit and is simply yummy!
Provided by Leslie in Texas
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Stir sugar and 1/4 c water in heavy medium saucepan over low heat until sugar dissolves.
- Increase heat and boil without stirring until syrup turns a 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 for 2 minutes.
- Spoon 2 tablespoons caramel into small saucepan and set aside at room temperature.
- Stir Irish whiskey into remaining caramel in medium saucepan.
- Pour into a bowl and set aside at room temperature.
- Stir 2 tablespoons water and espresso powder in another small saucepan until espresso dissolves; sprinkle with the gelatin and let stand 10 minutes to soften.
- Stir gelatin mixture over low heat until melted.
- Stir gelatin mixture into caramel in bowl.
- Place bowl over a large bowl filled with ice and water.
- Let stand until caramel mixture is cool but not set, stirring occasionally, about 10 minutes.
- 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 Baileys to remaining whipped cream and continue beating until stiff.
- Whipped cream mixture can now be either piped atop mousse or swirled on top with a spoon.
- Cover and chill until mousse sets, at least 3 hours (Can be prepared up to one day ahead; keep refrigerated).
- Rewarm reserved 2 T of caramel over low heat; drizzle over desserts and serve.
Nutrition Facts : Calories 435.8, Fat 33.2, SaturatedFat 20.7, Cholesterol 118.9, Sodium 32.2, Carbohydrate 31.8, Sugar 29.3, Protein 2.2
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