Caramel Mousse Recipes
CARAMEL MOUSSE
This recipe was given to me by a co-worker. I haven't tried it yet, but plan to very soon. I love anything caramel!
Provided by Whisper
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine gelatin and 1/4 cup water in top of a double boiler; place over simmering water.
- Heat, stirring, until gelatin dissolves.
- Cool.
- Combine sugar and 2 Tbsp water in a saucepan; bring to a boil.
- Boil until syrup is a golden caramel.
- Remove from heat and cool for 5 minutes.
- Stir in remaining water until mixture is smooth; cool for 5 minutes.
- Stir in gelatin mixture.
- Combine egg yolks and sugar; beat until thick and creamy.
- Whisk in caramel mixture until fluffy.
- Beat egg whites until soft peaks form.
- Fold egg white mixture and whipped cream into caramel mixture.
- Spoon into serving glasses.
- Chill until ready to serve.
- Garnish with whipped cream.
Nutrition Facts : Calories 475.5, Fat 33.7, SaturatedFat 19.1, Cholesterol 366.3, Sodium 120.1, Carbohydrate 33.9, Sugar 31.8, Protein 10.9
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- Meanwhile, heat the granulated sugar, brown sugar, water, honey, and vanilla paste in a 2-quart heavy-duty saucepan over high heat, without stirring, until the mixture comes to a boil. Brush the pan with a damp pastry brush at the point where the sugar syrup meets the sides of the pan to prevent the sugars from crystallizing twice as the mixture is heating. Cook the mixture, without stirring, until it turns amber colored, about 6 minutes.
- Reduce the heat under the caramel to medium. Slowly and carefully add the hot cream to the caramel, stirring constantly with a long-handled, heat-resistant spatula or spoon. Beware, as the cream will bubble and foam. Continue to stir until you’re certain there are no lumps. Remove the saucepan from the heat, add the butter, and stir until it’s completely melted.
- Transfer the caramel sauce to a 2-quart bowl and let cool to room temperature. Cover tightly with plastic wrap and refrigerate until the sauce is cool but still stirrable, 1 to 2 hours.
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