Salted Caramel Mousse Minis
6 Servings
INGREDIENTS
1/4 cup granulated sugar
1 cup heavy cream
1 teaspoon vanilla extract
A big pinch of kosher salt
METHOD
1.
Sprinkle sugar in a large skillet set over high heat in an even layer.
2.
Cook, stirring gently until sugar liquefies and turns amber in color.
3.
Remove from heat and immediately add the cream taking care as
the mixture will tend to splatter.
4.
Whisk until all the sugar that has hardened has completely dissolved.
5.
Add the vanilla and salt, whisk, cover and chill thoroughly.
6.
Pour into the cream whipper dispenser body.
7.
Follow the steps as outline in the Using Your Wolfgang Puck Cream
Whipper Set Section.
8.
Shake whipper up and down 5-6 times to disperse gas evenly
throughout the mixture.
9.
Refrigerate for 15 minutes or up to 5 days.
10.
To dispense into mini parfait glasses hold vertically with desired
nozzle pointing straight down about 1/4" - 1” from bottom of each
glass.
11.
Depress lever slowly until you see and can control flow.
12.
Fill to tops, garnish as desired and serve.
Skinny Caramel Coffee Topping
4-6 Servings
INGREDIENTS
1 cup skim milk
2 tablespoons bottled caramel sauce, can be sugar free
1 teaspoon vanilla extract
A pinch of kosher salt
1/2 teaspoon unflavored gelatin
METHOD
1.
Combine ingredients in microwave safe bowl and stir well.
2.
Microwave for 1-2 minutes or until hot and stir to dissolve gelatin.
3.
Cover and chill until cold.
4.
Stir and pour into cream whipper.
5.
Follow the steps as outline in the Using Your Wolfgang Puck Cream
Whipper Set Section.
6.
Shake whipper up and down 5-6 times to disperse gas evenly
throughout the mixture.
7.
Refrigerate for 15 minutes or up to 5 days.
8.
To dispense on top of coffee hold vertically with desired nozzle
pointing straight down about 1/4" - 1” above surface of vessel or food
item.
9.
Depress lever slowly until you see and can control flow.
