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Salted Caramel Mousse


  • 200g sugar

  • 85g unsalted butter - room temp, chopped

  • 1/2 cup whipping cream - room temp

  • 1.5-2tsp sea salt flakes

  • 1.5tsp gelatin powder

  • 2tbsp water

  • 1.5 cups cold whipping cream

  • Caramel popcorn


  1. Place sugar in a medium saucepan and heat over medium-high fire and whisk until it melts.

  2. Once sugar has melted, stop whisking and let sugar heat till it reaches 180degC. Swirl the pan occasionally to prevent the bottom from browning.

  3. Sugar should turn amber in colour when it reaches 180degC.

  4. Immediately add in butter and whisk till combined.

  5. Add in room temp cream (1/2 cup) and whisk well. Set aside to cool, then add in salt.

  6. Sprinkle gelatin over water and let bloom, about 10mins. Then whisk into caramel until gelatin is dissolved.

  7. Place cold cream (1.5 cups) in a large mixing bowl and whisk on high speed till stiff peaks formed. Fold in caramel mixture.

  8. Divide mixture into 4-6 serving glasses and chill till set, at least 2hrs. Topped with popcorn.

Adapted from Raspberri Cupcakes

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