Gluten-Free Caramel Mousse
Delight your taste buds with this luxurious Gluten-Free Caramel Mousse—a dessert that is as elegant as it is indulgent. Made with a rich, homemade caramel sauce crafted from granulated sugar, heavy cream, and a touch of sea salt, this mousse strikes the perfect balance between sweet and salty flavors. Its velvety texture is achieved by folding the silky caramel into freshly whipped cream, ensuring a light yet decadent treat. The use of gelatin lends this mousse its perfect set, making it an ideal gluten-free option for your next dinner party or special occasion. Ready in just 45 minutes of prep and cook time, this recipe serves six and can be garnished with flaky sea salt or a dollop of whipped cream for added flair. Perfect for caramel lovers and anyone seeking a show-stopping gluten-free dessert!
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 60 ml Water
- 240 ml Heavy cream
- 75 grams Butter
- 1 teaspoon Sea salt
- 1 tablespoon Gelatin powder
- 3 tablespoons Cold water
- 360 ml Whipping cream
- 1 teaspoon Vanilla extract
Instructions
In a medium saucepan over medium heat, combine the granulated sugar and 60 ml water. Stir gently to combine, then let the mixture cook without stirring until it turns a deep amber color, about 8-10 minutes. Watch carefully to prevent burning.
Once the caramel is amber, remove from heat and slowly pour in the heavy cream while whisking constantly. Be cautious as the mixture will bubble up vigorously.
Add the butter and sea salt to the caramel mixture, stirring until the butter is fully melted and combined. Return the saucepan to low heat, if necessary, to melt the butter completely.
In a small bowl, sprinkle the gelatin powder over 3 tablespoons of cold water. Let it stand for about 5 minutes to allow the gelatin to bloom.
Once the gelatin has bloomed, add it to the warm caramel mixture and stir until completely dissolved. Set aside to cool to room temperature.
In a medium mixing bowl, whip the whipping cream and vanilla extract until soft peaks form.
Gently fold the cooled caramel mixture into the whipped cream until well combined, being careful not to deflate the cream.
Transfer the mousse into serving glasses or ramekins and chill in the refrigerator for at least 2 hours or until set.
Serve the mousse cold, optionally garnished with a sprinkle of sea salt or a dollop of extra whipped cream.
Nutrition Facts
Calories |
3364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.7 g | 336% | |
| Saturated Fat | 154.2 g | 771% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 2937 mg | 128% | |
| Total Carbohydrate | 200.6 g | 73% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 201.0 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 26 mg | 1% | |
*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.
