Salted caramel

It goes without saying that we love coffee. It tastes awesome, and it wakes you up - winner!

I've loved coffee flavoured things ever since my mum let me dunk sugar cubes in her espresso when I was a toddler - if there's coffee on the flavour menu, I choose coffee. Everytime, without fail.

So when it comes to cooking, baking, and general making, I usually slip coffee in there somehow. Today, I made a coffee mousse. Because, well, I saw it on Pinterest, and it made my mouth water just thinking about it. The original recipe calls for instant coffee, but that stuff isn't allowed in our house, so I used our Summer (2015) Espresso made in the Aeropress.

 

Try it. It's ace.

(Makes approx. 12 ramekins)

Ingredients :

Oreo Cookies

200g caster sugar

700ml water

350ml double cream

2 x 30g (double) espresso shots

5 egg yolks

6 sheets gelatin

800g double or whipping cream. Whipped.

Caramel

Salt.

 

Method:

Smash up the oreo cookies and push them into the base of your ramekins.

Put the sugar and water into a heavy based saucepan and boil until you get a dark caramel. (If you're lucky enough to own a gas hob, this shouldn't take too long. If, like me, you have electric or ceramic, this takes aaaaaaages.)

As the caramel starts to colour, warm up the double cream in a separate pan, then add to the caramel slowly and carefully. Caramel is HOT.

In a bowl, beat the egg yolks before adding the caramel & cream pan. Stir it all constantly over a low heat until you get a delicious looking custard. Remove from the heat and leave to cool until just warm.

Soak your gelatin sheets per the instructions on the pack; then add them to the caramel custard along with the coffee, and mix well.

Fold in the whipped cream, then pour into your ramekins on top of the cookie crumb and refrigerate.

 

Make your salted caramel by adding salt to your ready made caramel (my go-to is Carnation) - add the salt slowly, bit by bit, making sure to mix well as you go. Keep tasting until you reach your desired level of saltiness. 

Spread the caramel on top of your mousse and garnish as you fancy. Remove from the fridge around 20-30mins before serving.

 Enjoy!

Adeline x

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