3/4 cup plus 2 tablespoons sugar
1/4 cup plus 2 tablespoons water
2 cups chilled whipping cream
2 tablespoons unsalted butter
2 tablespoons Irish whiskey
1 tablespoon instant espresso coffee powder
11/4 teaspoons unflavored gelatin
1/4 cup Bailey's Irish Cream
Stir sugar and 1/4 cup water in heavy medium saucepan over low heat. When sugar dissolves, increase heat and boil without stirring until syrup turns a deep amber color, brushing down sides with pastry brush dipped into water; swirl pan occasionally. Add 1/2 cup cream and 2 tablespoons butter to make caramel; mixture will bubble. Stir until caramel melts. Continue boiling 2 minutes. Spoon 2 tablespoons caramel into small saucepan and set aside. Stir whiskey into remaining caramel in first saucepan and pour into bowl.
Stir 2 tablespoons water and coffee powder into another small saucepan until coffee is dissolved. Sprinkle gelatin over and let stand 10 minutes to soften. Stir gelatin mixture over low heat until melted. Next, stir gelatin mixture into caramel in bowl. Place bowl over another low bowl filled with ice and water. Let stand until caramel mixture is cool but not set. Stir occasionally for 10 minutes.
With electric mixer, beat remaining 1 cups cream to soft peaks and fold 2 cups of it into caramel mixture in bowl. Divide into 4 to 6 wine glasses. Add Baileys to remaining whipped cream and continue beating until stiff. Spoon or pipe across mousse servings. Chill, covered, at least 3 hours. Can be made a day ahead. Heat remaining 2 tablespoons of caramel in saucepan that had been set aside, and drizzle over desserts.
Yield: 4 to 6 servings