Butterscotch Mousse
Prep
20 mins
Cook
15 mins
Servings
6
Difficulty
Easy
This butterscotch mousse is my go to dessert when I want something that feels fancy but doesn't require hours in the kitchen. With just 35 minutes from start to finish, you'll have an elegant treat ready to serve. The fluffy texture comes from whipped egg whites, which are packed with protein and surprisingly affordable. I love how the rich butterscotch syrup combines with heavy cream to create that dreamy, cloud like consistency that guests always rave about. Trust me, this one is a keeper for weeknight dinners or special occasions alike.
Ella x
Ingredients
- 400heavy cream
- 200 ggranulated sugar
- 100 glight brown sugar
- 120 gunsalted butter
- 150 mlbutterscotch syrup
- 3large egg whites
- 1 tspvanilla extract
- ½ tspsalt
- 200whipped cream (optional)
- 50 gtoasted almonds (optional)
Detail level
Instructions
- 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
Remove the saucepan from the heat and stir in the butterscotch syrup until well combined. Let the mixture cool slightly.
- 3
In a large bowl, beat the large egg whites until stiff peaks form. Set aside.
- 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
Fold the egg whites into the cream mixture until no white streaks remain.
- 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
Just before serving, top with whipped cream and toasted almonds if desired.
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