Mandarin and Yuzu Mousse with Salted Caramel Chocolate Popcorn
This Mandarin and Yuzu Mousse with Salted Caramel Chocolate Popcorn really is a treat! The mousse is made with whipped meringue, cream and custard!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Nonstick skillet
- Double boiler
- Kitchen scale
- Whisk
- Mixing bowl
- Serving bowl
- Saucepan
- Stove
- Refrigerator
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 200ml mandarin puree
- 300ml yuzu puree
- 400ml custard (shop bought fresh)
- 600ml double cream (whipped to a soft peak)
- 8 gelatine leaves
- 3 egg whites
- 3tbs caster sugar
- 400g white chocolate
- 100ml dulce de leche
- 100g popcorn kernels
- 15ml vegetable oil
- Salt
- 1 tsp cocoa powder
- 1 tbs icing sugar
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