Cappuccino Mousse

Let the gelatine swell for at least 5 minutes so it will fully dissolve later.

Whisk everything smoothly with a whisk to prevent lumps from the instant powder.

If it is slightly steaming at the edges, the temperature is usually ideal.

Stir until no gelatine pieces are visible.

Stirring helps the cream cool more evenly and prevents separation.

Cold cream from the fridge whips faster and holds its shape better.

The cream should be thickening but still stirrable — this keeps the mousse airy.

Chill covered if possible so it doesn't absorb refrigerator odors.

Dip the spoons briefly in hot water — the quenelles will turn out especially neat.