Ingredients
- 300 g granulated sugar
- 200 g double fresh cream
- 200 g fresh cream
- 100 g egg white
- 30 g butter
- edible gelatin in sheets
- powdered sugar
- salt
For the recipe for meringues with caramel mousse, start whipping the egg white, then stir in 200 g of granulated sugar, a little at a time, continuing to whip until you get a foamy meringue; Transfer it to a pastry bag with a smooth spout and distribute it on a baking sheet lined with baking paper forming 18-20 balls (diameter 4-5 cm). Bake in a convection oven at 100 ° C for 2 hours with the door slightly open.
For the caramel mousse: cook 100 g of granulated sugar with 30 g of water in a too small saucepan until you get a blond caramel. Remove from the heat and immediately pour in 100 g of boiling cream, then add the butter and a nice pinch of salt. Let it cool down. Whip the double cream, add it to the caramel and transfer the mixture to a pastry bag. Whip the remaining cream.
Sprinkle the meringues with a little icing sugar, spread a knob of caramel mousse with a spiked nozzle on each meringue, then complete with a sprig of whipped cream and serve.
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