FOR THE CARAMELIZED ALMONDS
3 1/2 tablespoons of confectioner's sugar (42g)
2 tablespoons of water
1/3 cup of toasted almond flour, peeled
FOR THE MOUSSE
1/4 cup of strong brewed coffee or 2 tablespoons of instant coffee dissolved in 1/4 cup of cold water
1/2 cup of unflavored gelatin
1 tablespoon of dark rum
1 1/2 teaspoons of vanilla extract
1 cup of mascarpone cheese (Italian cream cheese)
4 tablespoons of confectioner's sugar (48g)
3/4 cup of cold heavy cream, whipped (180ml)
FOR THE CARAMELIZED ALMONDS
3 1/2 tablespoons of confectioner's sugar (42g)
2 tablespoons of water
1/3 cup of toasted almond flour, peeled
FOR THE MOUSSE
1/4 cup of strong brewed coffee or 2 tablespoons of instant coffee dissolved in 1/4 cup of cold water
1/2 cup of unflavored gelatin
1 tablespoon of dark rum
1 1/2 teaspoons of vanilla extract
1 cup of mascarpone cheese (Italian cream cheese)
4 tablespoons of confectioner's sugar (48g)
3/4 cup of cold heavy cream, whipped (180ml)
Prepare the caramelized almonds: line a baking sheet with aluminum foil and grease it lightly with oil. Reserve
Mix the confectioner's sugar with water in a saucepan
Stir well and bring to a boil, stirring constantly until the sugar dissolves
When boiling, stop stirring and let it simmer for 2 minutes or until caramelized
Add the almonds and quickly spread the mixture over the baking sheet
Let cool
Using a spatula, remove the caramelized almonds from the baking sheet and process them in a food processor until finely ground. Reserve
Make the mousse: place the coffee in a small saucepan and sprinkle the gelatin on top
Let it sit for 10 minutes to hydrate
Heat over low heat, stirring constantly until the gelatin dissolves
Transfer the gelatin mixture to a large bowl, add the rum and vanilla extract
Mix the mascarpone cheese and confectioner's sugar, stirring with an electric mixer (stand mixer)
Beat the heavy cream until it forms soft peaks
Mix it with the coffee gelatin mixture until well combined
Distribute half of the mousse into six 1/2 cup serving dishes
Sprinkle a little caramelized almond mixture over each dish and top with the remaining mousse
Chill for 2 hours or until firm
Serve chilled
310 calories per serving
