In a small saucepan sprinkle the gelatin over the water and let it soften for 2 minutes. Add the milk and the espresso powder and heat the mixture over moderate heat, whisking constantly, until the powder is dissolved. Remove the pan from the heat, stir in the vanilla, and set the pan in a bowl of ice and cold water, stirring the mixture every few minutes until it is thick and cold. In a small bowl beat the cream until it just holds stiff peaks and fold the coffee mixture into it gently but thoroughly. Spoon the mousse into 2 chilled long-stemmed glasses and chill it until ready to serve. Serves 2. Gourmet August 1993
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 120 (24%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 52mg||16 %|
|Sodium 196.7mg||7 %|
|Potassium 570.9mg||15 %|
|Total Carbohydrate 83.8g||25 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 83.8g|
|Protein 12.1g||17 %|
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Calories per serving: 499
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