Caramel mousse on the Delicious Blog

      Cooking recipe:

       Source: https://www.vkusnyblog.com/recipe/karamelnyj-muss/Notes on ingredients:

      Boiled condensed milk. By definition, we take high-quality, with a rich caramel flavor. If you can't buy a ready-made one, you can make condensed milk yourself.

      Homemade salted caramel in this case will not work as a substitute, the composition is not the same.

      Eggs. We take eggs at room temperature. The size is average – according to the marking it is S-1 or M, by weight it is 50-55 g without a shell.

      Gelatin. In this recipe, I use powdered gelatin here, which requires a certain ratio to water. According to the standard, this is 1 to 6 – that is, for 10 g of gelatin you will need 60 g of cold water. If you have leaf gelatin, then everything is much simpler. To soak it, you don't need to measure out the water – it takes in as much as you need, and you just drain the rest.

      Cream. The minimum fat content is 30%. Anything with a lower fat content is reserved for sauces and panna cotta.

      Please note that the cream must be cooled very well before whipping.

      Sugar. Use regular white sugar. The smaller it is, the better.

      We proceed to cooking.

      Soak the gelatin in water.

      Put the boiled condensed milk in a ladle, put it on medium heat and heat it up to about 40 degrees with intensive stirring with a whisk (if you try to warm up the mass with your finger, it should be warmer than body temperature, but do not burn).

      Melt the gelatin and mix it with condensed milk.

      Mix the yolks with 20 g of sugar. We put the bowl with the yolks in a water bath (in a saucepan – boiling water, in a saucepan – a bowl) and, at moderate heat, beat with a mixer until a fluffy light mass and a temperature of 60-63 degrees are obtained. It is important not to overheat the mass, otherwise the yolks will curdle!

      We make Italian meringue from the proteins and the remaining sugar. To do this, put 80 g of sugar in a ladle, pour in 20 ml of water and put on medium heat. Boil the syrup to 116 degrees. Whisk the whites in parallel to a soft foam. Without stopping whipping, pour in the syrup in a thin stream. Beat until stiff peaks form.

      Separately, whisk the heavy cream.

      Add the beaten egg yolks to the warm caramel mixture. Knead until smooth.

      Add the proteins and knead carefully again, trying to squeeze out as little air as possible from the mass.

      Add the cream last and gently knead again.

      We put the mass in portioned creamers and send it to the refrigerator for a couple of hours.

      Decorate the finished dessert to taste and serve.

      Enjoy your meal!

       Recipe source: https://www.vkusnyblog.com/recipe/karamelnyj-muss/