• 1 cup whole milk
• 2 tablespoons coffee beans
• 5 egg yolks
• 1/3 cup plus 1 tablespoon sugar (to make into a low carb recipe, substitute with sucralose calorie free sweetner)
• 1 package gelatin
• 1 cup freshly brewed espresso, room temperature
• 8 ounces mascarpone cheese
• 3 cups heavy cream, whipped to soft peaks

Heat the milk with the coffee beans over low heat until small bubbles show up around the edges. Strain the coffee beans out. In another bowl, beat the egg yolks with the sugar until thick. Beat in the milk. Return to the pan and cook until thick (without boiling). Dissolve the gelatin powder in 1/4 cup of the espresso. Heat the rest of the espresso and whisk into the pan. Stir in the reserved gelatin/espresso mixture and pour into a bowl. Cool until room temperature. Fold the mascarpone and whipped cream together and then carefully add to the mousse mixture. Pour into serving bowl and refrigerate until set. Garnish with coffee beans.

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