Cappuccino Mousse

Method

1. Heat milk with instant coffee until warm.
2. In a bowl, mix egg yolks with sugar.
3. Combine the two mixtures and cook over low heat, stirring constantly, until thickened.
4. Add softened gelatin and stir until dissolved.
5. Fold in whipped cream in batches, lifting from bottom to top to avoid deflating.
6. Let the mousse rest in the refrigerator for at least 4 hours.