Cappuccino Mouse Pie
1 3/4 tsp Knox unflavored gelatine 1/2 c cold water, divided 1/2 c 1% milk 1/2 c plus 3 Tbsp granulated sugar, divided 3 Tbsp instant espresso powder or regular instant 1 tsp unswe...
Ingredients
- 13/4 tsp knox unflavored gelatine
- 1/2c cold water, divided
- 1/2c 1% milk
- 1/2c plus 3 tbsp granulated sugar, divided
- 3Tbspinstant espresso powder or regular instant
- 1tspunsweetened cocoa
- 1/8tspcinnamon
- 1Pinchsalt
Directions
- 1
1 3/4 tsp Knox unflavored gelatine 1/2 c cold water, divided 1/2 c 1% milk 1/2 c plus 3 Tbsp granulated sugar, divided 3 Tbsp instant espres
- 2
The filled pie must be refrigerated for at least 3 hours, or overnight, before serving
- 3
Special Equipment: 9-inch pie plate, pastry brush, candy thermometer (optional) 1
- 4
Prepare the coffee base for the mousse: In a small saucepan, sprinkle the gelatine over 1/4 cup of the cold water, and set aside to soften a
- 5
Then place over low heat and stir until the gelatine is dissolved
- 6
do not boil
- 7
Remove the pan from the heat and whick in the milk, 3 Tbsp of the sugar, the espresso of coffee powder, cocoa, cinnamon, and salt
- 8
Return the pan to low heat and whisk for about 3 minutes, until the sugar is dissolved