I can’t think of a way to actually start this post or describe the dessert other than it’s really yummy, so I’m just going to get into it.
For the mousse:
- 1 cup whipping cream
- 60ml double cream
- 1/2 cup sugar
- 3/4tsp gelatin
- 1/2tbsp vanilla
- Sea salt to taste
Whip one cup of the cream with the vanilla, and refrigerate.
In a medium saucepan, mix the sugar and 3tbsps of water. Place over medium heat till it turns golden amber.
Remove and cool slightly.
Whisk 60ml of the double cream into the caramel and set aside to cool some more.
Bloom the gelatin by adding one tablespoon of water to it and stirring slowly till the gelatin has grown in size.
Whisk the gelatin into the caramel along with some sea salt. Taste the caramel to know if you want to add some more.
Cool a little and then gently fold it into the whipped cream. The cream will change colour and adopt the caramel shade.
I made some more caramel sauce and some salted caramel popcorn to garnish, which gave it an element of crunch.