Ingredients for Cappuccino Mousse
- Unflavored Gelatin
- 1/4 cup cold water
- Instant Espresso Powder
- 1 (14-ounce) can sweetened condensed milk
- Vanilla Extract
- 2 cups heavy cream
- Ground Cinnamon
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How to Make Cappuccino Mousse
- Freeze a metal or glass mixing bowl and beaters for at least 10 minutes.
- In a small saucepan, combine 1/4 cup of cold water and 1 1/2 teaspoons of unflavored gelatin.
- Let stand for 1 minute to bloom.
- Cook over medium heat for about 1 minute, or until the gelatin is completely dissolved, stirring constantly.
- Remove from heat and stir in 2 teaspoons of instant espresso powder until dissolved.
- Set aside to cool slightly.
- In a large bowl, whisk together 1 (14-ounce) can of sweetened condensed milk and 1 teaspoon of vanilla extract.
- Add the cooled gelatin mixture and stir until well combined.
- Remove the chilled bowl and beaters from the freezer.
- In the chilled bowl, beat 2 cups of heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the espresso mixture until just combined.
- Spoon the mousse into individual serving cups or glasses.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the mousse to set completely.
- Serve chilled, topped with a dollop of whipped cream and a sprinkle of cinnamon.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
144g
Fat
63g
Carbs
12g
