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Caramel Mousse Recipes
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Sweet 'n Salty Caramel Mousse Cups
1. Preheat oven to 375ºF (190ºC). Spray cups of Mini Muffin pan with nonstick cooking spray; set aside.
2. Finely crush pretzels in large resealable plastic bag. Mix pretzels, butter and sugar in Classic Batter Bowl.
3. Meanwhile, finely chop... - 119.85
Frozen Peach Mousse With Caramel Sauce
1) In a heavy bottomed saucepan, place the sugar with cold water.
2) Heat the pan, bring slowly to a boil, stirring occasionally.
3) Allow to simmer for 1 minute.
4) Take the pan off the heat and leave aside to cool.
5) In a large mixing... - 47.1978
Mousse Au Yogurt Creole Sauce Caramel
1 For the mousse: In a pan, boil the milk.
2 In a bowl, cream the egg yolks and vanilla sugar well.
3 Gradually, pour in the boiled milk and mix well.
4 Heat the mixture stirring constantly, until it starts to thicken. (without actually... - 43.823
Almond Praline Mousse With Caramel Crown
For praline: Preheat oven to 325°F.
Bake almonds until brown, turning occasionally, about 20 minutes.
Grind in processor or blender to coarse powder.
Grease baking sheet.
Place sugar in heavy small saucepan.
Pour in water to cover.
Cook over low heat until... - 41.0938
Caramel Cream Mousse
Caramel Cream Mousse is another lip smacking dessert. The mix off egg whites gives the Caramel Cream Mousse a delectable taste. - 40.9842
Caramelize the sugar to a rich amber color, and carefully stir in the boiling water gradually.
Increase the heat and continue the stirring until the caramel is all melted and the syrup is slightly thickened.
Beat yolks until thick and lemon-colored; add the... - 38.1983
Coffee Caramel Mousse With Pecan Praline
Measure 1/2 cup of the cream into pan, add coffee beans, heat slowly without boiling.
Spread sugar evenly over base of large heavy-based pan, cook over medium heat until sugar turns golden brown.
Spread nuts onto greased oven tray, pour about 2 tablespoons of... - 37.0722
Whisk all the egg yolks and caster sugar in a saucepan until thick. Add the milk and cook over a low heat without boiling, stirring all the time, until the custard thickens slightly. Cool.
Dissolve the granulated sugar in half the water. Boil to a rich dark... - 30.5678
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