I may have been a tad later than most to join the salted caramel bandwagon, but once I jumped on there was no turning back. If you are yet to experience this roller coaster taste sensation, let me just say you are missing out. But don’t fear, it’s not too late, you can join the enlightened with this recipe for salted caramel mousse.
To make salted caramel mousse you will need:
- 1/4 cup caster sugar
- 2 tablespoons water
- 1 tablespoon butter
- 1 teaspoon salt (use more or less depending on your taste preference)
- 1 tablespoon corn flour
- 200 mL cream
- 1/2 teaspoon vanilla essence
- electric beater
- medium bowl
- small bowl/cup
- measuring devices (1/4 cup, tablespoon, teaspoon)
- In the small bowl or cup combine corn starch and 1T water then set aside.
- Heat ¼ cup cream and set aside.
- Heat sugar and 1 tablespoon water in a saucepan over medium-high heat until the sugar dissolves and turns a caramel colour.
- Remove from the heat and stir in the warm cream and butter. The mix will bubble, keep stirring until smooth.
- Add the corn flour and water mix to the saucepan and return to the heat. Stir constantly until the mixture thickens, approximately one minute. Remove from the heat and add the vanilla and salt. Transfer to a bowl and refrigerate to cool.
- Whip the remaining cream until it forms soft peaks. Fold 1/3 into the cooled caramel mix, then fold in the rest.
I served my salted caramel mousse as part of a decadent three layer mousse. The other two layers were a crumbled chocolate biscuit base and rich chocolate mousse.