Coffee Mousse with Berries
Bloom the gelatin in cold water.
Cut the vanilla bean in half lengthwise and bring to a boil with the coffee. Reduce the heat to low and remove the vanilla bean.
Whisk the egg yolks and sugar together. Whisk in 6 tablespoons coffee then slowly whisk in the remaining coffee. Transfer to the saucepan and stir until the mixture thickens. Squeeze the excess water from the gelatin and melt into the egg yolk mixture. Transfer to an ice bath and whisk until cooled. Whip the cream until stiff and fold in. Distribute between pudding molds and chill until set in the refrigerator.
Before serving, rinse the berries and toss with the powdered sugar. Dip the molds in hot water then invert onto serving plates. Decorate with the berries.