Milk Oolong Caramel Mousse Pots

Whittard Milk Oolong Caramel Mousse Pots


4 hours 30 minutes (plus overnight cream infusion)






This decadent Caramel Mousse from My Kitchen Drawer is made with Milk Oolong Tea. With a light and fluffy texture and creamy taste it’s sure to impress.

2 tsp Milk Oolong loose leaf tea

125g whipping cream

3 eggs, separated

125g caramel sauce

35g caster sugar

To Decorate:

100ml whipping cream

Caramel sauce

Fudge pieces, optional

12 hours before:

  1. Add the whipping cream to a jar and add 2 tsp Milk Oolong loose leaf tea.
  2. Stir the leaves through the cream then cover and leave in the fridge to cold brew for 12 hours or overnight

For the caramel mousse:

  1. Strain the infused cream through a sieve into a bowl, pushing the leaves to squeeze as much flavour as possible out.
  2. Whip the cream until soft peaks form, then mix through the egg yolks and caramel sauce until almost combined. Set it aside.
  3. In a separate bowl, whip the egg whites until foamy then add the sugar and whip them until they form soft peaks that don't fall when tipped upside down.
  4. Add the whipped egg whites to the cream mixture and gently fold it through until you no longer see any streaks of egg white.
  5. Pour or spoon the mixture into glasses or bowls then chill for at least 4 hours (or overnight)
  6. To serve, top the whipped cream, a drizzle of caramel sauce and some fudge pieces.