Ingredients

• 180 g Granulated sugar
• 60 ml Water
• 400 ml Heavy cream
• 100 ml Full-fat milk
• 4 Egg yolks
• 2 sheets (approx. 4g) Gelatin leaves
• 1 tsp Vanilla extract
• 1 Pinch of salt
• 15 g Unsalted butter (optional)

Instructions

1. 1

   Soak gelatin leaves in a bowl of cold water for 5-10 minutes until softened.

2. 2

   In a heavy-bottomed saucepan, combine 150g of granulated sugar with 60ml of water. Cook over medium heat without stirring until the sugar dissolves and the syrup turns into a rich amber caramel. Remove from heat immediately.

3. 3

   In a separate small saucepan, gently warm 100ml of heavy cream and 100ml of milk with the pinch of salt. Pour this warm mixture carefully into the caramel, stirring constantly (be cautious as it will bubble vigorously). Return to low heat if needed to fully dissolve any hardened caramel, then stir in the vanilla extract.

4. 4

   In a medium bowl, whisk the egg yolks. Gradually pour about half of the warm caramel mixture into the egg yolks, whisking continuously to temper them. Pour the tempered egg yolk mixture back into the saucepan with the remaining caramel mixture.

5. 5

   Cook over low heat, stirring constantly with a spatula, until the mixture thickens slightly and coats the back of the spoon (do not boil). Remove from heat. Squeeze excess water from the softened gelatin leaves and stir them into the warm caramel custard until fully dissolved. If using butter, stir it in now until melted and combined.

6. 6

   Transfer the caramel custard to a clean bowl and let it cool down to room temperature, stirring occasionally to prevent a skin from forming. This step is crucial for incorporating the whipped cream later.

7. 7

   In a separate chilled bowl, whip the remaining 300ml of heavy cream to soft peaks.

8. 8

   Once the caramel custard is cool, gently fold about a third of the whipped cream into the custard to lighten it, then fold in the remaining whipped cream until no streaks remain. Be careful not to deflate the mousse.

9. 9

   Divide the mousse among serving glasses or a large serving bowl. Chill in the refrigerator for at least 4 hours, or preferably overnight, until set.

10. 10

    Serve chilled, optionally garnished with a sprinkle of sea salt, a drizzle of caramel sauce, or a few chocolate shavings.