Name: Salted Caramel Americano Mousse
Prep time: 15 min
Total time: 45 min
Yield: 4
Ingredients: coffee beans - 30g; granulated sugar - 100g; heavy cream - 300ml; unsalted butter - 2 tbsp; sea salt - 1/2 tsp; gelatin powder - 1 packet (7g); cold water - 3 tbsp; vanilla extract - 1 tsp

Salted Caramel Americano Mousse

A luxurious coffee dessert that transforms a classic americano into an airy, sweet mousse. Rich espresso is combined with homemade salted caramel and whipped into a light, creamy texture that melts on your tongue. Perfect for impressing guests or treating yourself to something special.

45 min

4 servings

Espresso

Instructions

Step 1: Prepare the Espresso

Brew a double shot of espresso (60ml) using your espresso machine. Set aside to cool to room temperature.

Step 2: Make Salted Caramel

In a heavy-bottomed saucepan, heat sugar over medium heat, stirring constantly until melted and amber colored (about 8-10 minutes). Remove from heat and slowly whisk in 100ml of cream, butter, and salt. Stir until smooth and let cool.

Step 3: Prepare Gelatin

Sprinkle gelatin over cold water in a small bowl. Let bloom for 5 minutes, then microwave for 15 seconds to dissolve.

Step 4: Combine Base

Mix cooled espresso, 3/4 of the salted caramel, vanilla, and dissolved gelatin in a large bowl. Whisk until well combined.

Step 5: Whip and Fold

Whip remaining 200ml cream to soft peaks. Gently fold whipped cream into coffee mixture in three additions until just combined.

Step 6: Set and Serve

Divide mousse among 4 serving glasses. Refrigerate for 30 minutes. Top with remaining caramel and a pinch of sea salt before serving.

Pro Tips

Caramel Safety: Watch the sugar carefully when making caramel - it can burn quickly. Have your cream ready to add immediately.
Temperature Matters: Make sure your espresso is completely cool before adding to prevent the cream from curdling.
Gentle Folding: Don't overmix when folding in the whipped cream to maintain the light, airy texture.
Make Ahead: This mousse can be made up to 24 hours in advance - just add the final caramel drizzle before serving.
Texture Check: The mousse should hold its shape but still be creamy. If too thick, fold in a tablespoon of milk.