How To Cook Caramel Cream Mousse (for Cakes And Pastries) - Recipe
Author: Dean Rouseberg
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Caramel cream mousse (for cakes and pastries)". Delicious recipe.
Required products :
- 100 grams of butter
- 10 grams of gelatin
- 200 grams of sugar
- 50 milliliters of water
- 20 grams of flour
- 300 ml liquid cream (high fat)
- 4 egg yolks
- 20 grams of starch
- 1 packet of vanilla sugar
- 400 milliliters of fresh milk
- 20 grams of powdered sugar
Method of preparation :
Pour a small amount of water over the gelatin and let it swell.
Separately mix 180 grams of sugar with 50 milliliters of water, put on low heat and wait for the caramel. Add half of the butter to it.
Heat the cream, sweeten it with the remaining sugar, add a packet of vanilla. Pour the caramel, stirring until smooth.
It's time for the swollen gelatin, add it, stir.
Mix the yolks with the powdered sugar, pour the flour and starch into the mixture. Stirring again.
Heat the milk without allowing it to boil and pour it into the egg mass. Boil a thick cream, mix it with the remaining butter and caramel.
Stir, cool and serve. You can serve it as a cream dessert, decorate a cake, another cake with it or be an addition to pancakes.
Enjoy your meal!
- Crispy caramelized popcorn
- Caramelized walnuts (with butter)
- Caramelized quinces with lemon juice
- Fried caramelized pineapple
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