Salted caramel mousse

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Yields8 Servings
 200g sugar 50g butter 550ml double cream malden sea salt (to taste) 2 gelatine leaves (softened in cold water, drained) 120ml egg whites (pasteurised) 100ml water 100g chocolate (chopped chocolate popping candy) 100g paillette feuilleton (or crushed wafer biscuits)
1

Melt the sugar in a heavy-based saucepan until you have created a golden caramel. Don’t take the caramel too far, as it will taste bitter and burnt. For best results, it should reach about 175C on a sugar thermometer.

2

Add in the butter, then stir in 200ml of the double cream. The reaction can be quite violent – so be careful, as the sugar will be very hot. Once all of the caramel has dissolved and there are no lumps, season with a few good pinches of Malden sea salt. 

 
3

Stir in 2 softened and strained gelatine leaves while the caramel is still hot, and stir until incorporated. Allow the mix to cool (this can be sped up by pouring it onto a flat tray). 

 
4

Softly whip the remaining 250ml double cream to ribbon stage, and whip the egg whites to stiff peaks.

 
5

Add all the whipped cream and 1/3 of the egg whites into the cooled caramel mixture and gently fold together, then add the remaining 2/3 of the whites and fold together to complete the mousse. – Spoon the mix into glasses, tip to flatten and chill in the fridge. 

6

Meanwhile, make the popping ganache. Heat the water till it simmers, mix in the chocolate to make a sauce consistency, and then pour over the set caramel mousses. Place back in the fridge to chill. 

7

Sprinkle on the popping candy balls, then the crushed wafer biscuits and serve.

CategoryCuisine

Ingredients

 200g sugar 50g butter 550ml double cream malden sea salt (to taste) 2 gelatine leaves (softened in cold water, drained) 120ml egg whites (pasteurised) 100ml water 100g chocolate (chopped chocolate popping candy) 100g paillette feuilleton (or crushed wafer biscuits)

Directions

1

Melt the sugar in a heavy-based saucepan until you have created a golden caramel. Don’t take the caramel too far, as it will taste bitter and burnt. For best results, it should reach about 175C on a sugar thermometer.

2

Add in the butter, then stir in 200ml of the double cream. The reaction can be quite violent – so be careful, as the sugar will be very hot. Once all of the caramel has dissolved and there are no lumps, season with a few good pinches of Malden sea salt. 

 
3

Stir in 2 softened and strained gelatine leaves while the caramel is still hot, and stir until incorporated. Allow the mix to cool (this can be sped up by pouring it onto a flat tray). 

 
4

Softly whip the remaining 250ml double cream to ribbon stage, and whip the egg whites to stiff peaks.

 
5

Add all the whipped cream and 1/3 of the egg whites into the cooled caramel mixture and gently fold together, then add the remaining 2/3 of the whites and fold together to complete the mousse. – Spoon the mix into glasses, tip to flatten and chill in the fridge. 

6

Meanwhile, make the popping ganache. Heat the water till it simmers, mix in the chocolate to make a sauce consistency, and then pour over the set caramel mousses. Place back in the fridge to chill. 

7

Sprinkle on the popping candy balls, then the crushed wafer biscuits and serve.

Salted caramel mousse