Milk Coffee Mousse

Ingredients

• 6 sheets of white gelatin
• 500 ml milk (1.5% fat)
• 80 g cane sugar
• 80 ml condensed milk (7.5% fat)
• 2 tbsp soluble espresso powder
• Additionally: ice cubes

Instructions

1. 1.

   Soak the gelatin in cold water for 10 minutes.

2. 2.

   Bring the milk and sugar to a boil in a saucepan. Remove from heat and stir until the sugar has dissolved.

3. 3.

   Squeeze out excess water from the gelatin, add it with the condensed milk to the hot milk, and whisk until fully dissolved.

4. 4.

   Take one-third of the milk mixture, stir in the espresso powder, and set aside.

5. 5.

   Fill a bowl about halfway with cold water and ice cubes. Place the remaining milk mixture into another bowl and put it over the ice water. Beat with a hand mixer until the mixture cools.

6. 6.

   Pour the cream into glasses and chill in the refrigerator until slightly firm.

7. 7.

   Whip the espresso-milk mixture in ice water to a frothy cream using the same method. Spoon this as the top layer into the glasses and refrigerate for at least one hour.