Caramel Mousse with Nougat Sauce


Rating: 4.19 / 5.00 (21 Votes)


Total time: 45 min

Servings: 4.0 (servings)

For the sauce:






For the mousse:






Instructions:

For the caramel mousse, slowly dissolve the sugar with 2 tablespoons of water in a saucepan over low heat without stirring and melt into caramel.

Pour in 150 ml of whipped cream, but be careful, it can splash a lot. Stir in the butter in small pieces and the salt. Allow to cool slightly.

Whip the remaining whipped cream until stiff and fold into the caramel mixture. Pour into glasses or ramekins and refrigerate.

For the nougat sauce, melt all ingredients slowly in a small saucepan over low heat and stir well.

Add sugar to taste. Allow the sauce to cool slightly and pour over the mousse. Refrigerate for at least 3 hours.

Garnish the caramel mousse with nougat sauce with vanilla cream and a hollow lip.

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