Скачать с ютуб Salted Caramel Mousse | Sundaebake в хорошем качестве

Salted Caramel Mousse | Sundaebake

Salted Caramel Mousse Recipe 475ml cream 125ml cream, room temperature 2 gelatine leaves 230g caster sugar 85g butter Toffee popcorn 4 cups plain popped popcorn 20g butter 90g honey 115g caster sugar 1/4 teaspoon bicarbonate of soda Soak the gelatine in cold water until soft. Place the sugar and 2 tablespoons of cold water in a saucepan over low heat and stir until the sugar has dissolved. Increase the heat to medium-high and continue to cook, swirling the pan from time to time, until you have a rich golden caramel. Add the butter, being careful a it may spit. Add the room temperature cream and whisk until combined. Turn the heat down to low and whisk until smooth. Squeeze the excess water out of the gelatine and add to the caramel along with 1/2 teaspoon of salt, stirring until the gelatine dissolves. Set aside to cool slightly. Whip the remaining cream to soft peaks using electric beaters and gently fold in the caramel mixture. Pour into serving glasses. Chill for at least 4 hours to set. For the toffee popcorn, place the popcorn on a lined baking tray. Combine the butter, honey and sugar in a saucepan over low heat and cook, stirring, for 6-8 minute, until the sugar has dissolved. Increase the heat to medium and bring to the boil. Cook for a further 1-2 minutes until golden brown. Working quickly, stir in the bi-carb and then immediately pour over the popcorn. Set aside for 10 minutes to cool and set. To serve, break the toffee popcorn into bite-sized pieces and scatter over the mousse, along with a dollop of cream. Instagram :   / sundaebake   Music Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution licence (https://creativecommons.org/licenses/...) Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/