Caramel mousse

Allergens:

Ingredients for 5 portions Calculate portions

Sugar 0.108 kg

Water 0.023 l

Cream 0.263 l

Pasteurised egg yolk 0.06 kg

Creamed corn 0.008 kg

Fish tails 4.5 g

Cream 0.375 l

Génoise sponge cake 0.1 ud

Basic syrup 0.025 l

Whipped cream with sugar 0.075 l

Basic English cream 0.05 l

Chocolate micro shavings 0.008 kg

Eggs 0.8 ud

Sugar 0.024 kg

Plain flour 0.024 kg

Sugar 0.013 kg

Water 0.013 l

Cream 0.075 l

Sugar 0.011 kg

Sterilised milk 0.05 l

Sugar 0.01 kg

Creamed corn 0.001 kg

Pasteurised egg yolk 0.007 kg

Elaboration

For this recipe, the following elaborations are needed:

SET UP

Make caramel with the sugar and water.
Add the cream and dissolve the caramel to obtain a toffee sauce.
Meanwhile mix the cornstarch and the yolks.
Add the toffee sauce to the mixture and heat up to 85 ºC to obtain pasteurization.
Dissolve the soaked gelatine into the mixture.
Cool the cream between 27 ºC and 29 ºC.
Semi-whip the cream and add it to the mixture with gentle folding movements.
Mold in the chosen format and cool.
Cover with the sponge cake and soak it in light syrup.
Give a cold blast until set.
Remove from the mould, portion and decorate with whipped cream.
Serve with English cream.
For extra decoration try covering with toffee sauce, whipped cream or chocolate shavings to taste.