Caramel sauce – 160 g sugar 80 ml water 80 ml whipping cream 1 ½ tsp sea salt flakes (if using fine salt, reduce to ¾ tsp) 1 ½ tsp powdered gelatin + 2 tbsp cold water Mousse – 1 ½ cup (375 ml) whipping cream 1 tsp vanilla extract Topping: Homemade / store bought caramel popcorn. Plating Easy Salted Caramel Mousse with Greek Yogurt. https://www.nationaltrust.org.uk/recipes/salted-caramel-mousse Pipe the salted caramel mousse on top of the peaches and drizzle a little of the reserved caramel on top. Variations other than salted caramel can include a fresh fruit jam, lemon curd, or a decadent chocolate-hazelnut combo. Spoon half a peach into 6 glasses. Just follow these ratios and experiment to your stomach’s desire. For serving, scoop the salted caramel mousse into glasses and drizzle with chocolate sauce and/or nuts. Spoon the salted caramel mousse into a piping bag. https://letthebakingbegin.com/salted-caramel-coffee-mousse-cups-recipe 1. As it begins to liquefy at the edges, use a heatproof spatula … Preparation. 6 glasses. Heat the sugar over medium heat. Makes approx. Spread the sugar evenly over the bottom of a wide saucepan.
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