Description
Love mousses. All kinds. And the taste of creme brulee I love... I have a pudding recipe creme brulee. And why based on it construct mousse? In General, nothing complicated. Delicate cloud with the aroma of creme brulee, and unrefined cane sugar Demerara from Mistral™ adds a subtle honey note. Dish gourmet...
Ingredients
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Milk
2 cup
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Brown sugar
6 piece
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Sugar
3 Tbsp
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Gelatin
20 g
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Water
200 ml
Cooking
First soak gelatin in cold boiled water. Gelatin is different. The normal swells of the hour, my swollen after 15 min. And are rapidly soluble. So look at the packaging. Gelatin heated to dissolve, but not boil!
Pieces of sugar wetted with water and heated in a saucepan until they are melted.
Karamelizuem until light brown. If you like a more pronounced flavor and color of creme brulee, then hold the sugar on the fire bigger. Not only perezhyte, otherwise the mousse will taste bitter.
Now pour the caramel hot milk. Do this carefully so as not to burn yourself. Add the sugar. Instead of the usual can add cane. But he's not that sweet, so the number should be increased. Be guided by your taste. Bring to a boil.
Add the gelatin solution. Stir, remove from heat. In any case not boil!
Now the mixture needs to cool as quickly as possible while stirring. To form a crust on the surface. This is best done in a container with cold water. The mixture is cooled until thickened to pudding
The cooled mixture, beat at maximum speed in a blender or with a mixer. Convenient to do it in a glass from the blender, then pour into mold, bowl or Cup. The mixture should increase in one and a half to two times Ob EME
Whipped mousse pour into the prepared dish and put into the fridge. After 15-20 minutes already hardens.
Serve in dessert bowls, cups
And, you can pour in a plastic ( e.g. in a jar of sour cream, yogurt) or silicone molds. Before serving, cookie cutters dipped in hot water for half a minute, and then flip on a plate.
Bon appetit
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