The Best Caramel Mousse Recipe from the Chef
Step-by-step Caramel Mousse recipe by a famous chef. Ingredient notes, how-to-make instructions and chef tips.
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Cooking tools:
- Candy thermometer
- Hand mixer
- Double boiler
- Saucepan
- Whisk
- Mixing bowl
- Stove
- Measuring cup
- Kitchen scale
- Refrigerator
- Glass
Ingredients
- gelatin — 12 g
- water — 70 ml
- dulche de leche — 350 g
- egg yolks — 4 pcs
- egg whites — 2 pcs
- sugar — 100 g
- heavy cream 33-35% — 300 ml
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