Caramel Mousse

Technical stages for Caramel Mousse :

• Soak the gelatin in cold water.
• Prepare a dry caramel with 125g sugar. Add the butter, uncook with water. Boil again for minutes to dissolve completely the caramel in the water. Set aside.
• Prepare some custard with the milk, remaining sugar, egg yolks and cornstarch.
• Add the drained gelatin and caramel to the warm custard. Stir well.
• Leave the custard to cool at room temperature.
• Whip up the cold whipping cream. Combine it gently with the cold custard.
• Mold and let it set in the fridge for a few hours.
• Decoration of your choice.