Recently, I’ve been going town at making salted caramel desserts. Thanks to the constant cajoling from my 15-year old teenager who is a big fan of the salty-sweet delicious sauce.
This easy to make no bake Salted Caramel Mousse with Caramel Popcorn dessert is one of the recent experiment I’ve tried. Super easy to make, all you need is a little patience while waiting for the dessert to chill for at least 6 hours or overnight before consumption.
Making your own caramel sauce is really easier than solving a Math equation (okay, maybe I suck at Math so that’s just me), check out the video below to see what I mean.
While making caramel sauce, don’t let anything distract you. Not even a phone call from your husband. Keeping an eye like a hawk at the stove is the key to success. Also, make sure to whisk the salt into the caramel while it is still hot so they’ll dissolve completely. Unless you like to bite into grainy bits of salt which I don’t in the case.
Caramel sauce –
160 g sugar
80 ml water
80 ml whipping cream
1 ½ tsp sea salt flakes (if using fine salt, reduce to ¾ tsp)
1 ½ tsp powdered gelatin + 2 tbsp cold water
1 ½ cup (375 ml) whipping cream
1 tsp vanilla extract
Homemade / store bought caramel popcorn
Makes approx. 6 glasses
Recipe adapted from: Design Sponge
In a medium saucepan, add in water and sugar and bring to boil over medium heat. Do not stir as sugar crystals will form around the edges.
Continue to let it boil and bubble until it turns dark amber brown, approx. 10 mins.
*Be sure to keep an eye as the syrup will turn from golden brown to dark amber brown in matter of seconds.
Turn off heat and add in whipping cream all at once. Be careful to stand back slightly and not burn yourself.
Add in sea salt flakes and stir until dissolve. Set aside to cool for 5 mins.
Prepare the gelatin by mixing it together with the water until dissolved.
Add to the warm caramel sauce and mix until well combined. Set aside to cool completely.
Using an electric hand mixer, add the vanilla extract and whisk the cold whipping cream into stiff peaks.
Fold in the cooled caramel sauce into the whipped cream.
Pour into 4 – 6 serving glasses and chill in the fridge for at least 2 hours or overnight.
Top with desired amount of caramel popcorn and serve.