Butterscotch Mousse

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, granulated sugar, light brown sugar, and unsalted butter. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

2. 2

   Remove the saucepan from the heat and stir in the butterscotch syrup until well combined. Let the mixture cool slightly.

3. 3

   In a large bowl, beat the large egg whites until stiff peaks form. Set aside.

4. 4

   In a separate bowl, whisk together the vanilla extract and salt. Add this mixture to the cooled cream mixture and whisk until well combined.

5. 5

   Fold the egg whites into the cream mixture until no white streaks remain.

6. 6

   Pour the mousse into individual serving cups or a large serving dish. Cover with plastic wrap and refrigerate for at least 2 hours or until set.

7. 7

   Just before serving, top with whipped cream and toasted almonds if desired.