caramel mousse cake
I'm into caramel these days, so I'm into caramelized baking. It's a caramel mousse cake that we made together when we made a mocha mousse cake. I hope you'll feel cool for a while with a cold caramel mousse cake.
0 serving
Within 0 minutes
분홍돌고래
Ingredients
  • whipped cream
    200g
  • Sugar
    15g
  • gelatin
    2g
  • Water
    2TS
  • Genuwazu (meaning 'genuwaz')
  • Sugar
    50g
  • whipped cream
    50g
  • Sugar
    2TS
  • Water
    2TS
  • rum
    1TS
Cooking Steps
STEP 1/6
Dissolve 25g of sugar completely over medium heat without stirring in a pan or pot.
STEP 2/6
Divide sugar into two parts, melt, turn off heat and stir in hot whipped cream little by little.
STEP 3/6
Add sugar to whipped cream, whipping slowly enough to flow when the bowl is tilted, and dissolve the powdered gelatin in 2 tbsp cold water.
STEP 4/6
Add caramel cream and gelatin to whipped whipped cream, make caramel mousse, add water, sugar and rum, and make syrup.
STEP 5/6
Add the zenuwaz cut to match the cup diameter, apply enough syrup, and add the caramel mousse half way into the cup.
STEP 6/6
Top with Genuwaz, then apply syrup, fill with caramel mousse, smooth the surface with a scraper, and place in freezer for about an hour.
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