Caramel mousse
Ingredients for 5 portions
Calculate portions
Elaboration
For this recipe, the following elaborations are needed:
SET UP
- Make caramel with the sugar and water.
- Add the cream and dissolve the caramel to obtain a toffee sauce.
- Meanwhile mix the cornstarch and the yolks.
- Add the toffee sauce to the mixture and heat up to 85 ºC to obtain pasteurization.
- Dissolve the soaked gelatine into the mixture.
- Cool the cream between 27 ºC and 29 ºC.
- Semi-whip the cream and add it to the mixture with gentle folding movements.
- Mold in the chosen format and cool.
- Cover with the sponge cake and soak it in light syrup.
- Give a cold blast until set.
- Remove from the mould, portion and decorate with whipped cream.
- Serve with English cream.
- For extra decoration try covering with toffee sauce, whipped cream or chocolate shavings to taste.
Nutritional information (1 portion)
Energy
367.0
kcal
Carbohydrates
19.16
g
Proteins
3.52
g
Lipids
30.69
g
Fiber
0.01
g
Saturates
18.94
g
Monounsaturated fatty acids
8.97
g
Polyunsaturated fatty acids
1.03
g
Cholesterol
183.1
mg
Calcium
53.32
mg
Iron
0.68
mg
Zinc
0.52
mg
Vitamin A
283.61
ug
Vitamin C
0.0
g
Folic acid
10.4
ug
Salt (Sodium)
51.2
mg
Sugars
17.62
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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