Serves 6 to 8
• 1½ cups confectioners’ sugar
• 1 cup milk
• 6 Tbs. triple-strength espresso
• ¼ tsp. cinnamon
• 2 packages (2 Tbs.) unflavored gelatin
• ½ cup cold water
• 2 egg whites
• 2 cups heavy cream
• 1 oz. shaved bittersweet chocolate
1. Combine the sugar and the milk in a medium-sized saucepan and heat it over a medium flame, stirring constantly, until all the sugar is dissolved. Stir in the espresso and the cinnamon.
2. Dissolve the gelatin in the cold water and then stir it into the milk. Heat the mixture until the gelatin is completely dissolved, then remove it from the heat and allow it to cool, stirring occasionally.
3. Beat the egg whites until they hold stiff peaks, and in a separate bowl whip the cream until stiff.
4. As soon as the cooled gelatin mixture begins to thicken, stir in the whipped cream and fold in the beaten egg whites. Pile the mousse into 6 or 8 individual dessert dishes, decorate it with the shaved chocolate, and chill it for about 2 hours before serving.
