Irish Coffee Caramel Mousse
3/4 cup + 2 Tbsp sugar
1/4 cup + 2 Tbsp water
2 cups whipping cream; chilled
2 tablespoons butter
2 tablespoons Irish whiskey
1 tablespoon instant coffee
1 1/4 teaspoons unflavored gelatin
1/4 cup Bailey's Irish Cream
Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until
sugar dissolves. Increase heat and boil without stirring until syrup turns
deep amber color, brushing down sides of pan with pastry brush dipped into
water and swirling pan occasionally. Add 1/2 cup cream and 2 tablespoons
butter (mixture will bubble vigorously) and stir until caramel melts.
Continue boiling 2 mins. Spoon 2 tablespoons caramel into small saucepan
and set aside at room temperature. Stir whiskey into remaining caramel in
saucepan. Pour into bowl. Stir 2 tablespoons water and instant coffee in
another small saucepan unti coffee dissolves. Sprinkle gelatin over. Let
stand 10 mins. to soften. Stir gelatin mixture over low heat until melted.
Stir gelatin mixture into caramel in bowl. Place bowl over large bowl
filled with ice and water. Let stand until caramel mixture is cool, but
not set, stirring occasionally, about 10 mins. Using electric mixer, beat 1
1/2 cups cream in medium bowl to soft peaks. Fold 2 cups whipped cream
into caramel mixture in bowl. Divide caramel mousse among 6 balloon-shaped
wineglasses. Add Bailey's to remaining whipped cream and continue beating
until stiff. Spoon mixture into pastry bag fitted with star tip. Pipe
atop mousse. Cover and chill until mousse sets, about 3 hours. (Can be made 1
day ahead; keep chilled.)
Rewarm reserved 2 tablespoons caramel in heavy small saucepan over low
heat. Drizzle over desserts.
Yield: 6 servings
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