Milk Oolong Caramel Mousse Pots
Time
4 hours 30 minutes (plus overnight cream infusion)
Difficulty
Easy
Serves
4
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.
INGREDIENTS
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
METHOD
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:
- Strain the infused cream through a sieve into a bowl, pushing the leaves to squeeze as much flavour as possible out.
- Whip the cream until soft peaks form, then mix through the egg yolks and caramel sauce until almost combined. Set it aside.
- 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.
- Add the whipped egg whites to the cream mixture and gently fold it through until you no longer see any streaks of egg white.
- Pour or spoon the mixture into glasses or bowls then chill for at least 4 hours (or overnight)
- To serve, top the whipped cream, a drizzle of caramel sauce and some fudge pieces.
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:
- Add the whipping cream to a jar and add 2 tsp Milk Oolong loose leaf tea.
- 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:
- Strain the infused cream through a sieve into a bowl, pushing the leaves to squeeze as much flavour as possible out.
- Whip the cream until soft peaks form, then mix through the egg yolks and caramel sauce until almost combined. Set it aside.
- 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.
- Add the whipped egg whites to the cream mixture and gently fold it through until you no longer see any streaks of egg white.
- Pour or spoon the mixture into glasses or bowls then chill for at least 4 hours (or overnight)
- To serve, top the whipped cream, a drizzle of caramel sauce and some fudge pieces.
