How to make caramel mousse

The ingredients of caramel mousse are simple, healthy and hygienic. Unless there are special circumstances, it is suitable for people of all ages. The delicious taste is irresistible and can be made at home. It is unforgettable and has authentic home-cooked flavor. Delicious food and family make you happy.

1. Follow the usual chiffon cake method, first make a chiffon cake, cool it and remove it from the mold, cut the chiffon cake into 2 slices, and compact each slice;

2. Put a bowl of cold water in the refrigerator to soak the fish gelatin slices. When the water is cold, put the fish gelatin slices in the refrigerator for later use.

3. Put the caramel sauce part of the sugar into a deeper pot, preferably one with a handle. Simmer over low heat until the sugar turns caramel color. Stir the pot slightly until all the sugar has melted. In another pot, pour the caramel part and whipped cream into a boil, then remove from heat. Put on gloves and slowly pour the boiled whipped cream into the caramel little by little, stirring evenly while pouring. Now the cream caramel sauce is ready.

4. Take out the softened fish gelatin sheets, drain the water, put them into the prepared cream caramel sauce, and stir until completely melted;

5. Weigh the whipped cream for the mousse paste, add the sugar for the mousse paste (you can skip this sugar if you don’t like it too sweet) and beat until it reaches 60% and the whipped cream has a distinct and clear texture;

6. Slowly add the whipped cream into the caramel sauce. Do not pour in all at once, otherwise it will easily clump! Pour in the whipped cream while stirring gently until evenly combined;

7. Wrap tin foil under the mold to prevent the mold from being insufficiently sealed and leaking the mousse liquid;

8. Then put a layer of cocoa chiffon cake slices, a layer of mousse paste, a layer of cocoa chiffon cake slices, and a layer of mousse paste into the mold. When the mousse paste is filled, tap the mold lightly to eliminate the bubbles in the mousse paste and then put it in the refrigerator for 4 hours.

9. After 4 hours, demould the mousse cake, take it out of the refrigerator, use a hair dryer to blow 1 to 2 circles around the outside of the mold, then use a cup higher than the mold to the bottom hole of the mold, press the outer circle of the mold down slightly, and you can successfully demould it;

10. Successfully demoulded mousse cake

11. Next, feel free to create various decorations!

Caramel mousse is a simple and easy dish to learn. It is a dish suitable for office workers to make at home. It is convenient and quick, and you can also enjoy the taste of home.