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Espresso Mousse

1 cup whole milk
2 tablespoons coffee beans
5 egg yolks
1/3 cup plus 1 tablespoon sugar
1 package gelatin
1 cup freshly brewed espresso, room temperature
8 ounces mascarpone cheese
3 cups heavy cream, whipped to soft peaks

Heat the milk with the coffee beans over low heat until small bubbles
show up around the edges. Strain the coffee beans out. In another
bowl, beat the egg yolks with the sugar until thick. Beat in the
milk. Return to the pan and cook until thick (without boiling).
Dissolve the gelatin powder in 1/4 cup of the espresso. Heat the
rest of the espresso and whisk into the pan. Stir in the reserved
gelatin/espresso mixture and pour into a bowl. Cool until room
temperature. Fold the mascarpone and whipped cream together and
then carefully add to the mousse mixture. Pour into serving bowl
and refrigerate until set. Garnish with coffee beans.

Printable version: espresso-mousse.txt.