Salted caramel mousse

  • Mousse:
  • 3 tbsp water plus ¼ cup water
  • 1 ½ tsp gelatin or 1 gelatin paper
  • 1 cup of sugar
  • 2 cups 35% cream
  • 1 tsp vanilla
  • 1/3 cup diced butter
  • ½ tsp fleur de sel
  • Topping :
  • Salted caramel nim-nums (to taste)
  • Store-bought caramel popcorn (to taste)
  • Caramel pieces (to taste)
  • Fleur de sel (a pinch)
  • Servings


  • Preparation time

    25 min

  • Refrigeration time

    2-3 hours

Step 1

Pour 3 tbsp of water into a bowl and sprinkle with gelatin. Set aside.

Step 2

In a saucepan over medium heat, combine the sugar and ¼ cup water and bring to boil. Stir until the sugar has dissolved. Boil for about 5 minutes without stirring until the syrup is an amber colour.

Step 3

Add the butter, ½ cup cream, vanilla, gelatin and fleur de sel (watch out for splashes). Remove the pan from the heat and stir well for 2 minutes.

Step 4

Let it cool and reserve ½ cup for toppings.

Step 5

In a bowl using an electric mixer, whip the rest of the cream until it forms stiff peaks. Gently fold the caramel into the whipped cream using a spatula.

Step 6

Divide the mousse into the glasses and leave to set in the refrigerator at least 2 hours or more.

Step 7

When ready to serve, garnish with a caramel coulis, nim-nums, pieces of caramel and caramel popcorn.

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