The chilling will help set the mousse, but you can also serve it straight away. Top with any nuts you like, or go fruity with raspberries.
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Yields:
2 serving(s)
Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
Cal/Serv:
463
Ingredients
FOR THE SALTED CARAMEL
50g
light brown soft sugar
10g
unsalted butter
30ml
double cream
Large pinch flaked sea salt, or to taste, plus extra to sprinkle
FOR THE MOUSSE
1
medium egg white*
100ml
double cream, at room temperature
1tsp.
chopped roasted hazelnuts, optional, see intro
Directions
Step 1For the salted caramel, in a small pan gently heat the sugar, butter and cream, stirring just until the sugar dissolves and the mixture is hot. Remove from the heat and stir in the salt (to taste). Set aside to cool completely.
Step 2For the mousse, in a medium bowl, beat the egg white until it holds stiff peaks. In a separate medium bowl, beat the cream until it just holds its shape. Add most of the cooled salted caramel to the cream and briefly beat to combine.
Step 3Using a large metal spoon, fold the egg white into the cream mixture. Divide between 2 glasses or ramekins. If you have time, chill for 30min.
Step 4To serve, drizzle the remaining salted caramel over the mousses (warm briefly on the hob if too firm) and scatter over the hazelnuts, if using, and a pinch of flaked sea salt.
GET AHEAD Make up to a day ahead (including drizzling over the final salted caramel), but don’t sprinkle over the nuts or salt. Keep chilled. Complete recipe to serve.
*PREGNANT WOMEN, INFANTS AND THE ELDERLY ARE ADVISED TO EAT RAW EGGS ONLY IF THEY HAVE THE BRITISH LION STAMP
Per serving (without hazelnuts):
Calories: 463
Protein: 3g
Fat: 39g
Saturates: 24g
Carbs: 25g
Sugars: 25g
Fibre: 0g
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