Caramel mousse

Caramel mousse

FOR 650 GR. 30 minutes
FiveStar: 
No votes yet

INGREDIENTS

For the moussee

  • 225 gr. heavy cream, whipped
  • 10 gr. gelatin sheets, softened
  • 400 gr. sweetened condensed milk, in the can
  • 60 gr. egg yolks
  • 75 gr. sugar
  • 50 gr. egg whites
  • a pinch of salt

DIRECTIONS

For the moussee

Place the sweetened condensed milk with the can in a pot so they are immersed in water. Keep the cans covered and the water to a low boil for 5 hours. Cool slightly before opening. Pour the contents of the can in a bowl and warm (if needed) so that the caramelized milk reaches about 40⁰C. Strain the softened gelatin and incorporate it into the milk. Combine the egg yolks and 15 gr. of the sugar in the mixer and whip on medium speed with the whip attachment until thoroughly blended. Place the bowl over a pot of simmering water and heat, whisking constantly by hand, until the mixture is thickened, light in color, and very foamy and has reached at least 70⁰C. Transfer the bowl to the mixer and whip on medium speed with the whip attachment until cool. Meanwhile, make a Swiss meringue with the egg whites, salt and the remaining 60 gr. sugar. Fold the egg yolk-sugar mixture into the soft caramel, followed by the meringue and lastly the whipped cream. Continue to fold until all components are fully incorporated. Pour the mousse into a serving dish of your choice and refrigerate until completely set.

For the moussee

  • 225 gr. heavy cream, whipped
  • 10 gr. gelatin sheets, softened
  • 400 gr. sweetened condensed milk, in the can
  • 60 gr. egg yolks
  • 75 gr. sugar
  • 50 gr. egg whites
  • a pinch of salt

For the moussee

Place the sweetened condensed milk with the can in a pot so they are immersed in water. Keep the cans covered and the water to a low boil for 5 hours. Cool slightly before opening. Pour the contents of the can in a bowl and warm (if needed) so that the caramelized milk reaches about 40⁰C. Strain the softened gelatin and incorporate it into the milk. Combine the egg yolks and 15 gr. of the sugar in the mixer and whip on medium speed with the whip attachment until thoroughly blended. Place the bowl over a pot of simmering water and heat, whisking constantly by hand, until the mixture is thickened, light in color, and very foamy and has reached at least 70⁰C. Transfer the bowl to the mixer and whip on medium speed with the whip attachment until cool. Meanwhile, make a Swiss meringue with the egg whites, salt and the remaining 60 gr. sugar. Fold the egg yolk-sugar mixture into the soft caramel, followed by the meringue and lastly the whipped cream. Continue to fold until all components are fully incorporated. Pour the mousse into a serving dish of your choice and refrigerate until completely set.

YL Gift Card

Give an unexpected gift to your loved ones by letting them experience a cooking class at The Seminar Project or a wonderful meal at Psomi & Alati.
MORE

Comments

@Yiannis Lucacos

INSTAGRAM FEED

FOLLOW ON INSTAGRAM

Stay informed

Register to receive our newsletter.
SUBSCRIBE TO OUR NEWSLETTER