MethodEspresso
Prep time15
Coffee30g
Water120ml
Grind sizeFine
Water temp200°F
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.
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.