Espresso Martini Dessert | Coffee gelee & Kahlua Mousse

Ingredients:

Coffee Gelee

2 cups strong brewed coffee

1/2 cup water

1/2 cup granulated sugar

1 sheet or 1 package unflavored gelatin

Kahlua Mousse

6 large eggs

1/3 cup sugar

16 ounces mascarpone cheese

1 & 3/4 cup chilled heavy cream

1/2 cup kahlua

coffee beans

martini glasses for presentation

Directions:

01) In a saucepan, stir the sugar and water and bring to a boil for 1 minute. Set aside.In a separate bowl, add the gelatin with 4 tbsp water to soften.

02) Add in the coffee and gelatin to the water and sugar mixture. Stir until the gelatin has melted. Pour into your serving dishes (martini glass), about halfway. Let sit in the fridge for about 8 hours or until the gelatin has set. To speed up the process, put it in the freezer for 3 hours.

03) While that sets, make the Kahlua Mousse. Using a mixer, beat egg yolks and sugar in a large bowl until thick, about 5 to 8 minutes. Add mascarpone and beat until fluffy, about 5 minutes. Beat the heavy cream in a separate bowl until it forms soft peaks. Fold cream into mascarpone mixture.

04) Pour in kahlua and stir til combined. When the gelatin has set, pour the kahlua mousse on top to the rim of the martini glass. Put back in the fridge to set up. Garnish with coffee beans.