A perfect combination of caramel and cinnamon makes this a great mousse for in cakes, or to serve with autumn fruits.
- 3 sheets of gelatin
- 60gr sugar
- 20gr water
- 225gr heavy cream
- 3 egg yolks
- 1 tsp cinnamon
- 150gr heavy cream
Soak the gelatin in cold water for 5 minutes.
Combine the sugar and water in a sauce pan. Heat without stirring until caramel forms. Stir in the heavy cream.
When the caramel has fully dissolved in the cream, stir it slowly into the egg yolks while stirring well.
Pour the egg mixture back into the pan. Add the cinnamon. Heat while stirring until the mixture coats the back of a wooden spoon with a creamy layer that doesn’t flow down when pulling your finger through.
Turn off the heat. Stir in the squeezed out gelatin.
Push some clingfilm on top of the custard. This prevents a skin from forming. Leave to room temperature but not set.
Whip the remaining heavy cream to soft peaks. Fold into the cooled cream.