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Mousse: Creamy Caramel Mousse




Source of Recipe


Carole Bloom | Bite-Size Desserts


List of Ingredients




1 cup heavy whipping cream, divided
1/4 cup (1 1/2 ounces) granulated sugar
1/4 cup (1 1/2 ounces) firmly packed light brown sugar
2 tablespoons water
1 teaspoon honey
1/2 teaspoon pure vanilla paste
1 ounce (2 tablespoons, 1/4 stick) unsalted butter, softened

Recipe



1. Bring 1/3 cup of cream to a boil in a small saucepan over medium heat.

2. Meanwhile, heat the granulated sugar, brown sugar, water, honey, and vanilla paste in a 2-quart heavy-duty saucepan over high heat, without stirring, until the mixture comes to a boil. Brush around the inside of the pan with a damp pastry brush at the point where the sugar syrup meets the sides of the pan to prevent the sugars from crystallizing. Do this two times. Cook the mixture over high heat, without stirring, until it turns amber colored, about 6 minutes.

3. Lower the heat under the caramel to medium. Slowly add the hot cream to the caramel, stirring constantly with a long-handled, heat-resistant spatula or spoon. Beware, the cream will bubble and foam. Continue to stir until you’re certain there are no lumps. Remove the saucepan from the heat and stir in the butter until it’s completely melted.

4. Transfer the caramel sauce to a 2-quart bowl and let cool to room temperature. Cover tightly with plastic wrap and refrigerate until cool but still stir-able, 1 to 2 hours.

5. Whip the remaining 3/4 cup of cream with a stand mixer with the wire whip attachment or in a large mixing bowl using a hand-held mixer on medium speed until it holds soft peaks. Set aside 1/3 cup of the whipped cream and fold the remaining whipped cream into the chilled caramel sauce in 3 stages. Use a large ice cream scoop or spoon to fill each mini martini glass or bowl with the mousse. Cover the glasses or bowls loosely with waxed paper, then tightly wrap with plastic wrap and chill for at least 2 hours.

Garnish: Fit a 12- or 14-inch pastry bag with a large open star tip and fill the bag with the remaining 1/3 cup of whipped cream. Pipe a rosette or star of whipped cream on top of each mousse.

Adding Style: Pipe the mousse into tuile cookie cups right before serving.

Keeping: The mousse, without the garnish, will keep up to 2 days, tightly wrapped with plastic wrap, in the refrigerator.