Creamy Salted Caramel Mousse

• Refrigerated

  • 75 g Egg whites

• Condiments

  • 1 cup Caramel sauce, salted

• Baking & Spices

  • 100 g Sugar

• Dairy

  • 220 ml Heavy cream

• Desserts

  • 2 Sheets Gelatin

• Liquids

  • 1 cup Water

Found on baking-ginger.com

Description

Ingredients

• 220ml Heavy Cream
• 2 Sheets Gelatin
• 1 Cup Cold Water
• 100g Sugar
• 75g Egg Whites
• 1 Cup Salted Caramel Sauce (slightly warmed)

Directions

• Whip the cream until soft peaks and place in the fridge.
• Place the gelatin sheets in a bowl with the cold water to allow them to bloom (about 5-10min)
• Using a clean bowl and whisk attachment, whisk the egg whites until foamy, then add in the sugar and continue to whisk until soft peaks form.
• Meanwhile, squeeze out the excess water from the gelatin sheets and place it in a bowl over hot water. Allow it to stand for 5min or until melted.
• Stir the melted gelatin into the salted caramel sauce and set aside.
• Using a spatula, fold the cream, egg white and caramel sauce together until combined.
• Divide the mixture between 6 ramekins and place in the fridge to set (about 4 hours).
• Serve with extra salted caramel sauce.