Salted Caramel Mousse

Method

An airy texture that melts instantly, releasing the bold taste of cooked sugar and a touch of salt. The finish is amber, shiny, and smooth.

1. 1

   Pour the sugar into a heavy-bottomed saucepan. Let it melt without stirring until it reaches a dark amber color. The caramel should smoke very slightly and smell of toasted sugar without turning black.

2. 2

   Remove from heat, add the butter in pieces and then the preheated cream. Whisk vigorously to obtain a smooth, homogeneous mixture that coats the back of a spoon. Add the fleur de sel.

3. 3

   Let the caramel cool slightly. Separate the egg whites from the yolks. Incorporate the yolks one by one into the lukewarm caramel, whisking gently.

4. 4

   Whip the egg whites until stiff peaks form. They should form a 'bird's beak' on the whisk and not fall when the bowl is turned upside down.

5. 5

   Fold a third of the whites into the caramel to loosen the mixture, then add the rest very gently using a spatula, lifting the preparation to avoid breaking the air bubbles.