How to make caramel mousse

• 

  1. According to the general chiffon cake method, first make a chiffon cake and cool it Unmold, cut the chiffon cake into 2 pieces crosswise, and compact each piece;
  Ice a bowl of cold water in the refrigerator, and you will need to soak the isinglass sheets for a while; when the water is cold, put in the isinglass sheets and put them in the refrigerator for later use;

• 

  2.Put the caramel sauce part of the sugar into a deeper pot, preferably one with a handle..Turn on low heat and simmer slowly.The sugar will slowly turn caramel color.Shake the pot slightly and wait until the sugar is completely melted.In another pot, pour the caramelized cream and bring to a boil, then remove from the heat.Wear gloves with both hands, slowly pour the boiled whipped cream into the caramel little by little, and stir evenly while pouring.The creamy caramel sauce is now ready;

• 

  3.Take out the soaked fish gelatin sheets, drain them, put them into the prepared creamy caramel sauce, and stir until they are completely melted;

• 

  4.Weigh the light cream for the mousse paste and add the sugar for the mousse (don’t like it too sweet) You can omit this part of the granulated sugar) and beat until 6 minutes.When the whipping stick is used to beat the cream, it will have an obvious and clear texture;

• 

  5.Slowly add the whipped cream into the creamy caramel sauce.Do not pour the whipped cream in all at once, otherwise it will easily form lumps! Pour in the light cream and stir gently evenly;

• 

  6. Wrap tin foil under the mold to prevent The mold was not sealed enough and the mousse liquid leaked;