Low Sodium Caramel Mousse
Indulge in the luxuriously smooth and creamy goodness of Low Sodium Caramel Mousse, a lighter twist on the classic French dessert. Perfectly balanced between rich caramel flavor and airy texture, this recipe skips the sodium without compromising on decadence. Featuring silky whipped cream, a deep amber homemade caramel, and the subtle warmth of vanilla, each spoonful is a melt-in-your-mouth delight. The use of bloomed gelatin creates a beautifully set mousse, while egg yolks add a touch of custard-like richness. Ideal for those seeking a low-sodium dessert option, this elegant treat is an excellent choice for dinner parties, special occasions, or whenever you're craving something both wholesome and indulgent. With just 30 minutes of prep and 2 hours of patience, you'll have a stunning dessert that tastes as impressive as it looks!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 0.5 cup Granulated sugar
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 4 large Egg yolks
- 2 tablespoons Water
- 0.5 teaspoon Gelatin powder
- 1 tablespoon Cold water
Instructions
Chill a large mixing bowl and the beaters of a hand mixer in the refrigerator for about 15 minutes. This will help with whipping the cream later.
In a small bowl, combine the gelatin powder with 1 tablespoon of cold water. Allow it to bloom while you proceed with the recipe.
In a saucepan over medium heat, add the granulated sugar and 2 tablespoons of water. Stir to dissolve.
Cook the sugar, without stirring, until it turns a deep amber color. This should take 5-7 minutes.
Remove the caramelized sugar from the heat and immediately add the unsalted butter, whisking until fully incorporated.
Gently pour in 1/2 cup of the heavy cream while continuing to whisk. Be careful as the mixture will bubble vigorously.
Place the saucepan back on low heat and stir until the caramel is smooth.
Whisk in the bloomed gelatin until dissolved, and set aside to cool slightly.
In a separate bowl, whisk the egg yolks until pale and thick, then slowly mix in a small amount of the caramel to temper the eggs.
Combine the tempered egg yolks with the remaining caramel in the saucepan and cook over medium-low heat, stirring constantly, until the mixture coats the back of a spoon.
Remove from the heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.
In the chilled mixing bowl, whip the remaining 1 1/2 cups of heavy cream to soft peaks.
Fold the whipped cream gently into the cooled caramel mixture until fully combined and smooth.
Divide the mousse evenly among dessert cups or ramekins, and refrigerate for at least 2 hours or until set.
Serve chilled and enjoy your low sodium caramel mousse delightfully!
Nutrition Facts
Calories |
2422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.0 g | 259% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1280 mg | 427% | |
| Sodium | 199 mg | 9% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 100.9 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 101 mg | 8% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 89 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.
