Salted Caramel Mousse

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to boil the cream.

2. 2

   Remove the saucepan from the heat and let it steep for 10 minutes to allow the cream to cool slightly.

3. 3

   In a separate bowl, whisk together the egg yolks and vanilla extract until well combined.

   Tip: Use room temperature egg yolks for the best results.

4. 4

   Gradually pour the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.

   Tip: This is called tempering the eggs.

5. 5

   Return the saucepan to medium heat and cook the mixture, stirring constantly, until it thickens and coats the back of a spoon.

   Tip: Use an instant read thermometer to check for the proper temperature (160°F/71°C).

6. 6

   Remove the saucepan from the heat and stir in the unsalted butter until it has melted and the mixture is smooth.

   Tip: Be patient, as this step can take a few minutes.

7. 7

   Strain the mixture into a clean bowl and let it cool to room temperature.

8. 8

   Once the mixture has cooled, stir in the caramel sauce until well combined.

   Tip: Adjust the amount of caramel sauce to your taste.

9. 9

   Spoon the mousse into individual serving cups and garnish with flaky sea salt.

   Tip: You can also top with whipped cream or additional caramel sauce.