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Caramel Mousse
Preparation info
- Makes 2 lb 14 oz , enough to fill
two
6-in/15-cm cakes - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Heavy cream |
Method
- Assemble and prepare the desired pastries, containers, or molds that are to be used in the application of the mousse before beginning preparation.
- Whip the cream to soft peaks. Cover and reserve under refrigeration.
- Bloom the gelatin. Drain, squeeze out excess water, and melt it with the
1
Part of
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