Caramel Mousse

Caramel Mousse



  1. Measure out the sugar (part 1) and corn syrup in saucepan. Have the heavy cream (part 1) and butter ready to go.
  2. Heat the sugar and corn syrup on medium heat, slowly pushing the hot spots where the sugar starts to brown with a high heat spatula. You don't want to vigorously mix, but move the sugar around to keep spots from burning.
  3. To check the color of your caramel, hold your spatula up the light and look at color this way. Looking straight into the pot will look always look darker than it actually is.
  4. As soon as your caramel turns a dark amber color, pour in the you heavy cream. Careful as the sugar will spit when you do this.
  5. Mix the caramel on low heat until all the sugar is dissolved. Turn off heat.
  6. Mix in the butter and salt until well combined
  7. In a separate bowl, whisk together the sugar (part 2) and egg yolks.
  8. Temper in the yolks by slowly pouring caramel into the yolks as you whisk. Once all the caramel is incorporated, pour the caramel back into the pot.
  9. Cook caramel on med/low heat until 170°F or slightly thickened.
  10. Bloom your gelatin in the cold water, making sure there are no lumps.
  11. Add gelatin to your caramel and mix well
  12. Chill caramel over ice bath just until slightly warm to touch. Be sure to stir often for even cooling. You do not want to chill completely, as this will set the gelatin.
  13. While the caramel is chilling, whip your heavy cream (part 2) to soft peaks.
  14. Fold the whipped cream into the caramel until combined.
  15. Chill before use if using as a cake filling.


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