Salted Caramel Mousse

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.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 419
• Protein: 8 g
• Carbs: 39 g
• Fat: 26 g

Ingredients

• 150 g White sugar ( granulated )
• 40 g Minimum butter sweet ( diced )
• 200 ml Cream ( heavy liquid )
• 4 piece Egg ( whites and yolks separated )
• 1 pinch Fleur de sel ( plain )

Instructions

1. Making the dry caramel

   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. Deglazing and smoothing

   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. Preparing the base

   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. Whipping the whites

   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. Final fold

   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.

Chef's tips

• Never stir the sugar while it's melting, or you risk making it crystallize.
• Heat the cream before adding it to the caramel to prevent splashing and thermal shock that hardens the sugar.
• Let it rest for at least 4 hours in the fridge so the mousse sets properly.

Storage

Keep in the refrigerator and consume within 24 hours due to raw eggs.