Cafe Au Lait: Coffee and Cream Cheese Mousse

150 ml whipped cream
30 gm sugar
125 gm cream cheese
1 tsp gelatin
20 gm coffee powder
1 kg chocolate sponge or 6 cookies
100 gm chocolate
50 ml cream

Soak the gelatin in cold water , add little water to coffee powder.
Whip the cream and sugar, gently fold in the cheese and set it aside.

Melt the gelatin in the sauce pan and add little water to coffee power.
Mix the gelatin and coffee into the whipped cream.

Cut roundels of chocolate sponge and fill the whipped cream mixer in the mold and cover it with chocolate sponge.

Boil cream add chocolate to make ghanach.
pour over the chocolate sponge to give it a thin layer.

Set it in the fridge for 30 mins.

Courtesy: Chef Vicky Ratnani