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Recipe · Espresso

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.…

Difficulty

Intermediate

Time

45 min

Serves

4

Save

Method

1

<h2>Step 1: Prepare the Espresso</h2>

2

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

3

<h2>Step 2: Make Salted Caramel</h2>

4

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.

5

<h2>Step 3: Prepare Gelatin</h2>

6

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

7

<h2>Step 4: Combine Base</h2>

8

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

9

<h2>Step 5: Whip and Fold</h2>

10

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

11

<h2>Step 6: Set and Serve</h2>

12

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

Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
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