Mocha Cardom Mousse with Vanilla Sauce

Beat the egg with the sugar until fluffy, add the cardamom, the two liqueurs and the soaked, well squeezed gelatine. Boil the coffee with the sugar to a liquid syrup, melt the couverture in it and add to the egg-sugar-liqueur mixture form. When the mixture starts to set, stir in the whipped cream. Fill the mouse into portion molds and chill for at least 2 hours.

Turn out onto plates, serve with vanilla sauce, mint and caramelized filo pastry leaves. Fresh, ripe figs go equally well with this.

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