espresso mousse with caramelized plums

its officially too hot to turn my oven on

I developed this espresso mousse for the upstairs bar at the Wythe — Bar Blondeau. If you haven’t been yet you should really go. Wash down a burger au poivre with a martini blonde, and save some room for this espresso mousse!

For those of you who aren’t a couple subway stops away, here is the recipe as is, with of course a dreamy little addition of caramelized plums because stone fruit season has finally begun. This mousse couldn’t be easier, but do make sure to follow the steps and make sure everything is as cold as possible for peak mousse experience. If you’re planning to serve it for a dinner dessert, make it early enough in the day for ample chill time prior to serving. The fridge is your friend with this recipe.