Salted caramel pear cake. For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally. If chilled for longer, remove 30 minutes before serving. Stir the melted gelatin into the salted caramel sauce and set aside. Packed full of vegetable goodness and delicious served hot or cold. In a separate bowl, whisk the egg whites to a light foam then add the caster sugar and whisk again until soft peaks form when the whisk is removed. Whip the cream to soft peak stage and then add a third into the chilled cocoa mixture, stir to loosen the mixture off, add the remaining cream in two batches, stirring well between each batch. 6 ratings 4.7 out of 5 star rating. Creamy Salted Caramel Mousse Baking Ginger egg whites, gelatin, caramel sauce, heavy cream, sugar, cold water Chocolate Cake with Salted Caramel Mousse amiable foods Dutch cocoa powder, salt, all purpose flour, baking soda, eggs and 9 more We love food and we've got some great recipes to prove it. A tasty and filling seasonal quiche with a sweet potato base. Chocolate can be tricky and sometimes seizes when temperatures change quickly, so it's always best to use eggs at room temperature. Put the sugar in a heavy-based pan with the water, place over a high heat and swirl the pan gently until the sugar melts. Swirl and shake the pan occasionally (but not too much) to cook evenly and prevent the caramel at the edges from burning. Carry on browsing if you're happy with this, or find out how to manage cookies. Pre-heat the oven to 190C, 170C fan, Gas mark 5. Bring to a slow simmer without stirring. Stir a third of the egg whites into the chocolate mixture. It may start to clump together but this is fine, keep whisking and it will melt back down eventually. Using a spatula, fold the cream, egg white and caramel sauce together until combined. Don’t stir the sugar as it melts or it will crystallise, simply swirl the pan gently. Finish with a dollop of whipped cream. Top with one-third of the mousse mixture. Try Fernando de Castilla, Antique Pedro Ximenez. Repeat this layering with mousse and caramel, finishing with a final layer of mousse. Bake a cake that has it all: moist, fragrant sponge, silky Italian meringue, tahini buttercream and sharp pear-laced salted caramel. With recipe books on all sorts of areas, we’ve got you covered in the kitchen, whether you’re looking to bake, roast, slow cook, forage or simply chuck everything in one pot and cross your fingers. Put the caramel in a piping bag, and pipe over the top of the mousse in an even layer. Stir in the cornflour mixture, cook until thick and then add the butter, stirring until mixed in then decant and leave to chill. This creamy chicken and leek pie, topped with fresh herbs and puff pastry, is a perfect family favourite for those chilly autumn nights. This soup recipe from Quarry Bank doesn’t use any butter or oil and you’ll get plenty of your five a day from the peas and cos lettuce. Pour the remaining milk in the pan and heat gently. In a saucepan set over a low heat, make a caramel by slowly dissolving the sugar with 2 tablespoons water. Then carefully fold in the remaining egg whites until well incorporated. Drizzle over enough sauce to cover the mousse. Make the caramel: In a medium heavy-bottomed saucepan heat sugar and water over medium heat. For the mousse, melt the chocolate and butter in a bowl set over a pan of simmering water - ensuring that the bottom of the bowl does not touch the water. Place in the bottom of the glasses. Heat over medium-high heat and whisk as it melts. Pour into a bowl, cover the surface with clingfilm and cool completely. Divide the mixture between 6 ramekins and place in the fridge to set (about 4 hours). Stir in the cornflour mixture, cook until thick and … Refrigerate for an hour before serving. Pour a tablespoon of salted caramel sauce into the bottom of each serving glass. A rich and indulgent dessert that's simple to make. Add the cream in a steady stream, it will bubble vigorously; stir until you have a golden and smooth caramel sauce with no lumps, sprinkle in the salt and leave to go cold. When the syrup … Mint adds a refreshing hint while potatoes give the soup body. Dissolve the cornflour, sugar and cocoa in a little of the milk. 24 Items Magazine subscription – save 44% and get a cookbook of your choice Decadent desserts and sweet bakes packed with delicious salted caramel. Once all the sugar has melted, stop whisking and continue to cook. This recipe comes from the chef's mother. Prepare the salted caramel first; place 1 cup sugar in a medium heavy saucepan. Put the mousse mixture in a piping bag and divide between the dessert dishes, smooth the top. Then whisk the egg yolks into the cooled chocolate mixture. Set aside to cool a little. Pour the remaining milk in the pan and heat gently. Read about our approach to external linking. Whisk the mousse until thick and creamy. Rub together to make a loose dough, lay out on a tray and place in your pre-heated oven baking until crisp and golden. Leave to cool and then crush. Any leftover sauce will keep for a few days in the fridge and is delicious drizzled over all sorts of desserts including ice cream, chocolate brownies and apple pie. Place the flour, butter and sugar into a bowl. Salted caramel recipes. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. Continue cooking the sugar until it starts to colour, continue swirling until the sugar is fluid and evenly coloured. Take a look through all of our recipes for some culinary inspiration. Serve with extra salted caramel sauce. Let the mixture bubble away until the sugar turns into a deep golden caramel. Chocolate mousse is very easy to make and this version only needs an hour to chill before serving. We use cookies to provide you with a better service. Swirl the glass slightly to ensure the caramel covers the mousse evenly, decorate with a few chopped chocolate drops and a sprinkle of salt. Serve with a cup of tea.