IRISH COFFEE CARAMEL MOUSSE

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.