Caramel–Macadamia Nut Mousse

Name: Caramel–Macadamia Nut Mousse
Ingredients: 10 ounces (285 g) granulated sugar; ¼ cup (60 ml) cold water; 4 eggs; ¾ cup (180 ml) hot water; 4 ounces (115 g) unsalted macadamia nuts, toasted and coarsely crushed; 2 cups (480 ml) heavy cream; 2 teaspoons (6 g) unflavored gelatin powder

Preparation info

6 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

2 cups (480 ml) heavy cream
2 teaspoons (6

Dessert
Summer
Winter

Method

Whip the cream to soft peaks. Set aside in the refrigerator.
Sprinkle the gelatin over the cold water and set aside to soften.
Caramelize the sugar to a light brown color. It is important to caramelize the sugar dark enough not only to color the filling but also to give it a caramel flavor (see Chef’s Tip). Add