Instructions: Mix together the water, espresso powder, cloves, nutmeg, cinnamon and kahlua in a small saucepan and stir until the espresso powder dissolves. Soften the leaves of gelatine in cold water then squeeze the excess liquid out of the gelatine and add the softened leaves to the hot coffee liquid. Stir gently until the gelatine dissolves, about 2 minutes.

Whisk the egg yolks and sugar together in a large metal bowl until the grains have dissolved. Place the bowl over a saucepan of simmering water, taking care that the base of the bowl does not touch the simmering water. Continue whisking until the mixture is hot and has thickened, about 10 minutes.

Remove the bowl from the water. Immediately add the gelatine mixture to the yolk mixture and whisk gently to combine. Pour the mixture into the bowl of an electric mixer and beat on a low speed until cool, about 10 minutes.

Meanwhile, whip the cream until soft peaks form. Gently fold the cream into the mousse mixture then divide the mousse amongst coffee cups, tea glasses or wine glasses.

Chill for four hours or overnight and garnish with extra cream and cinnamon sticks.

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