Serves 6

6 leaves white gelatine
100ml milk
150ml espresso coffee
3 tablespoons caster sugar
2 sachets vanilla sugar (approx. 4 teaspoons)
3 tablespoons sour cream
200g whipping cream

To garnish:
mocha beans, coffee beans or cocoa powder

Per portion: 181 kcal / 756 kJ / protein 2g / fat 14g / carbohydrate 10g

1. Soak the gelatine in a little cold water for approx. 10 minutes. Squeeze to remove excess water.

2. Whip the cream until it forms soft peaks. Heat the milk, espresso, sugar and vanilla sugar in a saucepan. Add the drained gelatine and stir until smooth. Allow to cool.

3. As soon as the coffee mixture begins to set, fold in the sour cream and the whipped cream.

4. Divide the mousse between 4 dessert bowls and chill in the fridge. Decorate with a swirl of cream and a mocha or coffee bean.

Alternatively, chill the mousse in a single bowl, scoop out in balls or shape into ovals using two moistened tablespoons and serve on dessert plates dusted with cocoa powder. While there is no difference in terms of taste, serving the mousse in this way makes a more elegant dish for a special occasion.