Ingredients:

1. Make the caramel
Coat the bottom and sides of a plate or shot glasses with the liquid caramel.

2. Mix the ingredients
In a blender, beat the sweetened condensed milk with the instant coffee until smooth.

3. Add the gelatine
Incorporate the already hydrated and dissolved gelatine (according to the instructions on the package).

4. Fold in the cream
Gently fold in the chilled (or lightly whipped) whipped cream to create a mousse-like consistency.

5. Refrigerate
Pour into the caramelized pan, level the surface and refrigerate for at least 4 hours or until the mousse has solidified.

6. Serve
Drizzle with caramel and serve cold.

• 1 can of sweetened condensed milk (395 g)
• 2 tablespoons of instant coffee (or strong espresso)
• 1 can of fresh cream (very cold – 200 ml)
• 1 packet of colourless and neutral gelatine (dissolved according to the instructions on the package)
• Liquid caramel to decorate the mould