Caramel Mousse

Name: Caramel Mousse
Yield: Yield: 757 g/1 lb 10.56 oz
Cuisine: United States
Ingredients: Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 7 g .25 oz .92%; Eggs 95 g 3.35 oz 12.55%; Butter 45 g 1.59 oz 5.94%; Heavy cream 2 360 g 12.7 oz 47.56%; Sugar 140 g 4.94 oz 18.49%; Heavy cream 1 110 g 3.88 oz 14.53%

Preparation info

Yield:
757 g

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Heavy cream 1 110 g 3.88 oz 14.53%
Sugar

Americas
United States
Dessert
Gluten-free

Method

Warm up the first amount of heavy cream in the microwave until it is hot.
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.
Place the eggs over a hot water bath and warm them to 60°C/140