- 7oz caster (A)
- 10fl oz dbl cream (B)
- 10fl oz milk (C)
- 8 yolks (D)
- 4oz caster (D)
- 6 gelatine leaves (E)
- 15 fl oz whipping cream (F)
caramel mousse
steve bennett
14th September 2011
caramel mousse
light dessert, good with citrus or chocolate garnishes
Ingredients
Method
make a direct caramel with (A)
add (B) stirring, heat until sugar is liquid again.
remove from heat, add (C).
whisk (D) together, bring the caramel mix up to the boil, and pour over (D). return to pan, and cook out to 82c.
add soaked (E).
pass, and cool to room temp. whisk (F) to soft peak, and fold in. pour into moulds.
chill at least 4 hours.
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