Method
<h2>Step 1: Prepare the Espresso</h2>
Brew a double shot of espresso (60ml) using your espresso machine. Set aside to cool to room temperature.
<h2>Step 2: Make Salted Caramel</h2>
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.
<h2>Step 3: Prepare Gelatin</h2>
Sprinkle gelatin over cold water in a small bowl. Let bloom for 5 minutes, then microwave for 15 seconds to dissolve.
<h2>Step 4: Combine Base</h2>
Mix cooled espresso, 3/4 of the salted caramel, vanilla, and dissolved gelatin in a large bowl. Whisk until well combined.
<h2>Step 5: Whip and Fold</h2>
Whip remaining 200ml cream to soft peaks. Gently fold whipped cream into coffee mixture in three additions until just combined.
<h2>Step 6: Set and Serve</h2>
Divide mousse among 4 serving glasses. Refrigerate for 30 minutes. Top with remaining caramel and a pinch of sea salt before serving.
