by Carole Bloom
from Bite-Size Desserts
(Wiley, 2009)
Makes 6 servings
Use six 2-ounce mini martini glasses or bowls

I love the flavor of caramel, and when I made this mousse, I found myself cleaning the bowl and licking the spatula. It has just what I want in caramel mousse—a rich, deep caramel flavor and a velvety, creamy texture.

convert Ingredients
1 cup heavy whipping cream, divided
1/4 cup (1 1/2 ounces) granulated sugar
1/4 cup (1 1/2 ounces) firmly packed light brown sugar
2 tablespoons water
1 teaspoon honey
1/2 teaspoon pure vanilla paste
1 ounce (2 tablespoons, 1/4 stick) unsalted butter, softened

Method
1. Bring 1/3 cup of cream to a boil in a 1/2-quart saucepan over medium heat. Cook the granulated sugar, brown sugar, water, honey, and vanilla paste in a 2-quart heavy-duty saucepan over high heat, without stirring, until the mixture comes to a boil. Brush around the inside of the pan with a damp pastry brush at the point where the sugar syrup meets the sides of the pan to prevent the sugars from crystallizing. Do this two times. Cook the mixture over high heat, without stirring, until it turns amber colored, 6 to 8 minutes.

2. Lower the heat to medium and slowly add the hot cream while stirring constantly with a long-handled heat-resistant spatula. The cream will bubble and foam. Continue to stir to make sure there are no lumps. Remove the saucepan from the heat and stir in the butter until it is completely melted.
Transfer the caramel sauce to a 2-quart mixing bowl, cover tightly with plastic wrap, cool to room temperature, then chill until thick, about 2 hours.

3. Whip the remaining 3/4 cup of cream in the bowl of an electric stand mixer with the wire whip attachment or in a large mixing bowl using a hand-held mixer on medium speed until it holds soft peaks. Set aside 1/3 cup of the whipped cream and fold the remaining whipped cream into the chilled caramel sauce in 3 stages. Use a large ice cream scoop or spoon to fill each mini martini glass or bowl with the mousse. Cover the glasses or bowls loosely with waxed paper, then tightly wrap with plastic wrap and chill for at least 2 hours.

Garnish: Fit a 12- or 14-inch pastry bag with a large open star tip and fill the bag with the remaining 1/3 cup of whipped cream. Pipe a rosette or star of whipped cream on top of each mousse.

Adding Style: Pipe the mousse into tuile cookie cups  right before serving.

Keeping: The mousse, without the garnish, will keep up to 2 days, tightly wrapped with plastic wrap, in the refrigerator.

Recipe © 2009 Carole Bloom. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

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