Irish Coffee Caramel Mousse Recipes

Steps:

• Stir sugar and 1/4 c water in heavy medium saucepan over low heat until sugar dissolves.
• Increase heat and boil without stirring until syrup turns a 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 for 2 minutes.
• Spoon 2 tablespoons caramel into small saucepan and set aside at room temperature.
• Stir Irish whiskey into remaining caramel in medium saucepan.
• Pour into a bowl and set aside at room temperature.
• Stir 2 tablespoons water and espresso powder in another small saucepan until espresso dissolves; sprinkle with the gelatin and let stand 10 minutes to soften.
• Stir gelatin mixture over low heat until melted.
• Stir gelatin mixture into caramel in bowl.
• Place bowl over a large bowl filled with ice and water.
• Let stand until caramel mixture is cool but not set, stirring occasionally, about 10 minutes.
• 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 Baileys to remaining whipped cream and continue beating until stiff.
• Whipped cream mixture can now be either piped atop mousse or swirled on top with a spoon.
• Cover and chill until mousse sets, at least 3 hours (Can be prepared up to one day ahead; keep refrigerated).
• Rewarm reserved 2 T of caramel over low heat; drizzle over desserts and serve.

Steps:

• Combine gelatin and 1/4 cup water in top of a double boiler; place over simmering water.
• Heat, stirring, until gelatin dissolves.
• Cool.
• Combine sugar and 2 Tbsp water in a saucepan; bring to a boil.
• Boil until syrup is a golden caramel.
• Remove from heat and cool for 5 minutes.
• Stir in remaining water until mixture is smooth; cool for 5 minutes.
• Stir in gelatin mixture.
• Combine egg yolks and sugar; beat until thick and creamy.
• Whisk in caramel mixture until fluffy.
• Beat egg whites until soft peaks form.
• Fold egg white mixture and whipped cream into caramel mixture.
• Spoon into serving glasses.
• Chill until ready to serve.
• Garnish with whipped cream.

Steps:

• Make crisps:
• Preheat oven to 325°F with rack in middle. Line a rimmed sheet pan with a nonstick baking liner, or line it with foil and lightly oil foil.
• Whisk egg white with sugar, coffee powder, and a pinch of salt in a bowl until blended. Stir in walnuts until coated. Spread mixture into a 10- by 8-inch rectangle in pan.
• Bake until crisp is dry to the touch, 20 to 25 minutes. Transfer pan to a rack to cool completely.
• Loosen crisp with a metal spatula and break into small pieces.
• Make sauce:
• Bring sugar and water to a boil in a 2-quart heavy saucepan over medium-high heat, stirring until sugar is dissolved. Boil without stirring, but washing down any sugar crystals with a brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel.
• Remove pan from heat and carefully add whiskey, cream, and salt (mixture will bubble up and steam and caramel will harden).
• Return pan to heat and simmer, stirring, until caramel is dissolved and sauce is smooth. Cool to warm.
• Serve sauce over scoops of coffee ice cream then sprinkle with walnut crisp.

Steps:

• Mix the yolks sugar and milk in a bowl.
• Cook it on double boiler until the mixture coats the spoon.
• Mix the the gelatin in cold water and heat it to get rid of the froth and impurities collecting on the top.
• Cool and add to the egg mixture.
• Chill on ice. Stir till it starts to set on the sides of the bowl.
• Add the coffee decoction and whiskey, fold in the cream.
• Pour into wine glass; chill for 45 minutes.
• Serve with cream rosette, a cherry and chocolate triangles.