Café and Caramel Mousse

To make the café mousse: Sprinkle the gelatin over the water

Let it sit for 2 minutes

Then, heat it gently, stirring constantly, until the gelatin is fully dissolved

Pour it into a bowl and add the unsweetened coffee

Mix well

Add the heavy cream and sugar

Beat the egg whites until they are stiff

Fold them into the café mixture until it's smooth. Reserve

To make the caramel mousse: Combine the sugar and water in a saucepan

Bring to a boil, stirring occasionally, until the sugar is dissolved

Reduce heat and simmer for 10 minutes, stirring frequently

Remove from heat and let cool slightly

Add the cornstarch mixed with cold milk and cook over low heat, stirring constantly, until it thickens

Beat the egg whites until they are stiff

Fold them into the caramel mixture until it's smooth. Reserve

Combine both mousses in a large serving dish, forming your preferred design

Chill in the refrigerator before serving.