Caramel Mousse Recipes

CARAMEL MOUSSE

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.

CHOCOLATE CARAMEL MOUSSE

Steps:

• Put sugar in a heavy pan, and turn heat to medium. When sugar warms and begins to liquefy, add 1/2 cup water. Cook, stirring occasionally with a wooden spoon, until mixture bubbles, then becomes foamy, then dry again. Keep cooking until it liquefies again, stirring often and breaking up any chunks that form. When it is all dissolved and brown, remove from heat, and stir in butter a bit at a time. Standing back to avoid spattering, add 1 cup cream, then stir until blended. Let sit until cool enough to touch.
• Meanwhile beat remaining cream until it holds soft peaks; refrigerate. Melt chocolate over very low heat or in a double boiler or microwave.
• Mix melted chocolate into caramel. Add 1/3 of the whipped cream to caramel, and stir to combine. Add remaining whipped cream and gently fold, just until combined. Pour into a bowl and refrigerate until set, about 4 hours.
• Scoop mousse with a spoon dipped in a hot water. Serve alongside a piece of orange confit.