Caramel Mousse

Preparation info
  • Yield:

    757 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Heavy cream 1 110 g 3.88 oz 14.53%
  • Sugar


  1. Warm up the first amount of heavy cream in the microwave until it is hot.
  2. Cook the sugar over high heat in a small sauce pot, stirring constantly until it turns to medium amber, 170°C/338°F. Stir in the butter completely, then stir in the warm heavy cream. Remove the caramel from the heat.
  3. Place the eggs over a hot water bath and warm them to 60°C/140