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Caramel Mousse

  • 3/4 cup sugar
  • 1/2 cup water
  • 1 cup evaporated milk
  • 2 teaspoon gelatine
  • 1/4 cup water
  • 1 egg white
  • 2 teaspoon vanilla
  • 1/4 teaspoon salt
Make 1/2 cupful of the sugar and the 1/2 cupful of water into caramel. Place the can of evaporated milk into pan of lukewarm water, allow it to come to a boil over the heat, and then cool the can in the refrigerator. Soften the gelatine with the 1/4 cupful of water and then dissolve in the caramel while it is hot to the point of boiling. Pour the chilled milk into a bowl, add the egg white, and beat together vigorously. When the gelatine and caramel have become cool and have started to set, gradually add the mixture to the milk and egg white, beating constantly. Add the rest of the sugar, the vanilla, and the salt and continue beating until the whole begins to thicken. Place in a mold and freeze in a pan of ice and salt. Over each serving, pour some of the peach juice, which has been boiled down into a thick syrup.

Serves 6 People
Submitted by Cassyjean - Torrington, CT May 19, 2009
15 min 30 min 45 min

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