Ingrédients pour Caramel Mousse
- Unflavored Gelatin
- 1/4 cup water (additional for caramel)
- 1/4 cup granulated sugar (for egg yolks)
- Eggs
- Whipping Cream
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Comment préparer Caramel Mousse
- Bloom the gelatin: Sprinkle gelatin over 1/4 cup cold water in a heatproof bowl. Let stand for 5 minutes to soften.
- Make the caramel: In a medium saucepan over medium heat, combine 1 cup sugar and 2 tablespoons of water. Do not stir. Cook, swirling the pan occasionally, until the sugar dissolves and turns a deep golden amber color (caramel).
- Temper the caramel: Carefully pour in 1/4 cup of boiling water (be cautious as it will bubble vigorously!). Whisk constantly until smooth. Set aside to cool slightly.
- Dissolve gelatin: In a double boiler or a heatproof bowl set over simmering water, gently heat the bloomed gelatin, stirring until completely dissolved.
- Cool the gelatin: Set the gelatin aside to cool slightly.
- Prepare the egg yolks: In a separate bowl, whisk together the 4 egg yolks and 1/4 cup sugar until pale and thick.
- Combine caramel and gelatin: Gently whisk the cooled gelatin mixture into the cooled caramel sauce until smooth.
- Fold in egg yolks: Gradually whisk the caramel-gelatin mixture into the egg yolk mixture. This will temper the eggs and prevent them from scrambling.
- Whip the egg whites: In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Fold in egg whites and cream: Gently fold the whipped egg whites and whipped cream into the caramel mixture in two additions, being careful not to deflate the egg whites.
- Serve: Spoon the mousse into serving glasses or small bowls.
- Chill: Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
- Garnish: Garnish with whipped cream before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
127g
Fat
95g
Carbs
11g
