In the spring, a caramel mousse is made, because of the addition of egg yolks, the taste is smoother and more mellow
author：Food and life
In the spring, we can make a caramel mousse, a very rich cream caramel flavor, because of the addition of egg yolks, the taste is smoother and more mellow.
In the spring, a caramel mousse is made, because of the addition of egg yolks, the taste is smoother and more mellow
Ingredients: Milk 80 g egg yolk 2 caster sugar 20 g gelatin 2.6 g cream caramel sauce 35 g light cream 80 g milk 20 g ab
In the spring, a caramel mousse is made, because of the addition of egg yolks, the taste is smoother and more mellow
Preparation: Finely chop the gelatin slices and blister soft with 4 times the amount of water.
Production steps
In the spring, a caramel mousse is made, because of the addition of egg yolks, the taste is smoother and more mellow
(1) Stir the milk, egg yolks and caster sugar in a small pot.
In the spring, a caramel mousse is made, because of the addition of egg yolks, the taste is smoother and more mellow
(2) Cook over medium-low heat and stir with a spatula until there are traces of clean water when you scratch the spatula with your fingers, turn off the heat.
In the spring, a caramel mousse is made, because of the addition of egg yolks, the taste is smoother and more mellow
(3) Remove the soft gelatin and stir in the egg yolk paste until melted.
In the spring, a caramel mousse is made, because of the addition of egg yolks, the taste is smoother and more mellow
(4) Add the cream caramel sauce and stir well.
In the spring, a caramel mousse is made, because of the addition of egg yolks, the taste is smoother and more mellow
(5) Sieved once.
In the spring, a caramel mousse is made, because of the addition of egg yolks, the taste is smoother and more mellow
(6) Soak in ice water and stir continuously to cool it until it is viscous.
In the spring, a caramel mousse is made, because of the addition of egg yolks, the taste is smoother and more mellow
(7) Mix the milk and cream in ingredient b and whisk until there is a grain.
In the spring, a caramel mousse is made, because of the addition of egg yolks, the taste is smoother and more mellow
(8) Mix the caramel custard milk liquid with the whipped cream in two divided times.
In the spring, a caramel mousse is made, because of the addition of egg yolks, the taste is smoother and more mellow
(9) Pour the finished mousse liquid into a cup, cover and refrigerate until it solidifies, and then decorate before eating.
In the spring, a caramel mousse is made, because of the addition of egg yolks, the taste is smoother and more mellow
Tips:
Add salt flower sea salt to the finished cream caramel sauce for a better flavor.
Selected from the book "Meditation Baking", all rights reserved.
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