Butterscotch Mousse
Indulge in the luxurious sweetness of this creamy Butterscotch Mousse, a dessert that blends the rich, caramelized flavors of brown sugar and butter with the velvety texture of whipped cream. Infused with a hint of vanilla and a subtle touch of salt, this no-bake treat achieves its irresistibly light and airy consistency with the help of gelatin. Perfectly balanced and elegantly simple, each spoonful delivers a symphony of buttery, toffee-like decadence. Ideal for dinner parties or a sweet finish to any meal, this homemade mousse is easy to prepare yet delightfully impressive. Serve chilled in individual glasses, garnished with whipped cream, a drizzle of caramel, or a sprinkle of sea salt for a show-stopping presentation.
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Recipe Information
Ingredients
- 100 grams Brown sugar
- 40 grams Unsalted butter
- 360 ml Heavy cream
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 3 large Egg yolks
- 1 teaspoon Gelatin powder
- 2 tablespoons Cold water
- 50 grams Granulated sugar
Instructions
In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water. Let it bloom for 5 minutes.
In a saucepan, melt the butter over medium heat and then add the brown sugar. Cook while stirring constantly until the sugar is dissolved and the mixture becomes thick and glossy, about 2-3 minutes.
Reduce the heat to low and slowly add 120 ml of heavy cream to the sugar mixture while stirring. Be cautious as the mixture may bubble up. Continue stirring until fully combined, then remove the saucepan from the heat.
Add the salt and vanilla extract to the butterscotch mixture. Stir well and let it cool for a few minutes.
In a medium mixing bowl, whisk the egg yolks and granulated sugar together until pale and slightly thickened.
Slowly add the warm butterscotch mixture to the egg yolks, a little at a time, whisking constantly to temper the eggs and prevent curdling.
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
Remove the saucepan from heat and stir in the bloomed gelatin until completely dissolved. Allow the mixture to cool to room temperature, stirring occasionally.
In a separate large mixing bowl, whip the remaining 240 ml of heavy cream until soft peaks form. Gently fold the cooled butterscotch mixture into the whipped cream in batches, being careful not to deflate the mousse.
Divide the mousse into serving glasses or bowls and refrigerate for at least 4 hours, or until set.
Optional: Garnish with whipped cream, caramel drizzle, or a sprinkle of sea salt before serving.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 24.3 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 37.7 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 85 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
