Cappuccino Mousse - cooking recipe

Ingredients

1 teaspoon unflavored gelatin
1/4 cup cold water
1 tablespoon instant espresso powder
14 ounces sweetened condensed milk
1 teaspoon vanilla extract
1 cup whipping cream
ground cinnamon, garnish

Preparation

Freeze a metal or glass mixing bowl and beaters for about 10 minutes.
In a small saucepan, add water and sprinkle gelatin over top.
Let stand for 1 minutes.
Cook on medium heat for about 1 minute or until gelatin dissolves.
Add espresso powder, stirring constantly until espresso powder dissolves.
Remove gelatin mixture from heat.
In a large bowl, combine sweetened condensed milk, vanilla and espresso mixture; stir until well blended.
Remove mixing bowl and beaters from freezer.
In chilled bowl, beat whipping cream untilshiff peaks form.
Fold into espresso mixture.
Spoon into cups; cover and chill.
Serve with whip cream and sprinkle of cinnamon on top.