1. Stir sugar and 1/4 c water in heavy medium saucepan over low heat until sugar dissolves. 2. 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. 3. Add 1/2 cup cream and 2 tablespoons butter (mixture will bubble vigorously) and stir until caramel melts; continue boiling for 2 minutes. 4. Spoon 2 tablespoons caramel into small saucepan and set aside at room temperature. 5. Stir Irish whiskey into remaining caramel in medium saucepan. 6. Pour into a bowl and set aside at room temperature. 7. 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. 8. Stir gelatin mixture over low heat until melted. 9. Stir gelatin mixture into caramel in bowl. 10. Place bowl over a large bowl filled with ice and water. 11. Let stand until caramel mixture is cool but not set, stirring occasionally, about 10 minutes. 12. Using electric mixer, beat 1 1/2 cups cream in medium bowl to soft peaks. 13. Fold 2 cups whipped cream into caramel mixture in bowl. 14. Divide caramel mousse among 6 balloon-shaped wineglasses. 15. Add Baileys to remaining whipped cream and continue beating until stiff. 16. Whipped cream mixture can now be either piped atop mousse or swirled on top with a spoon. 17. Cover and chill until mousse sets, at least 3 hours (Can be prepared up to one day ahead; keep refrigerated). 18. Rewarm reserved 2 T of caramel over low heat; drizzle over desserts and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
