Take the gelatin powder in a microwave safe bowl and add 2 tbsp of water to it.
Microwave this for 30 seconds or until it melts completely. Keep it aside.
Whip the cream until stiff peaks form.
Fold in the sugar(optional) and espresso slowly until well blent. Now mix the melted gelatin.
Fill the whipped espresso mousse into a piping bag.
Place one oreo cookie each in cup cake liners. Now pipe swirls of coffee mousse on top of the cookies.
Set them in the fridge for at least an hour and serve chill. Enjoy biting into a coffee and chocolate cookie dessert.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.