Caramel Mousse Napoleon With Caramel Sauce And Berries 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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- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Roll out 1 pastry sheet on lightly floured surface to 15x12-inch rectangle. Using small sharp knife and long ruler, trim sheet to 13x10-inch rectangle. Cut in half lengthwise, forming two 13x5-inch rectangles. Pierce rectangles all over with fork; transfer to 1 ungreased baking sheet. Repeat with remaining pastry sheet, transferring to another ungreased baking sheet. Brush rectangles with melted butter; sprinkle each with 1 1/2 teaspoons sugar.
- Bake pastries 8 minutes. Reverse position of baking sheets and bake until pastries are golden, about 8 minutes longer. Cool pastries on sheets.
- Pour 3 tablespoons water into ramekin or custard cup. Sprinkle with gelatin; let soften while preparing caramel sauce.
- Combine sugar, corn syrup and 3/4 cup water in heavy large saucepan. Stir over medium-low heat until sugar dissolves, frequently brushing down sides of pan with wet pastry brush. Increase heat; boil without stirring until syrup turns deep golden brown, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Add 1 3/4 cups cream and butter (caramel will bubble up vigorously). Return to low heat; stir until any bits of caramel dissolve.
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