Caramel Mousse
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 ml milk
- 75 grams sugar
- 2 egg yolks
- 1 egg white, beaten until stiff
- 3 sheets gelatin
- 1 cup whipped cream, whipped until stiff
Print Recipe
Pin Recipe Instructions
- Caramelize the sugar in a small saucepan until dark brown. Add the milk and cook until the caramel has dissolved. Allow to cool slightly.
- Add the egg yolks and whisk them with the whisk until it thickens. Let cool down a bit. Meanwhile, soak the gelatine in cold water, squeeze it out lightly and dissolve it in the caramel mixture.
- Carefully fold in the whipped cream and whipped egg white when the mixture starts to gel. Put the mousse in cold rinsed dessert bowls or molds and chill for at least 2 hours.
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