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Makes 4 All levels


Caramel salted butter & passion fruit:

> 150g sugar
> 80g butter
> 50g cream
> 1 passion fruit
5ml lemon juice


250g cream
> 150g milk
> 100g sugar
> 80g white chocolate
> 2 pieces of gelatin

Neutral glaze (optional):

5dl water
200g sugar
8 pieces of gelatin

Caramel salted butter & passion fruit:

1 | Melt the sugar in a saucepan and heat it until it turns into caramel.

2 | Add the butter and the cream.

3 | Mix everything together to obtain a homogeneous mass.

| Remove from the heat.

| Pour into a bowl.

Add the passion fruit pulp and the lemon juice.

Pour into a pastry bag and set aside in the refrigerator.

White chocolate caramel mousse:

1 | Whip the cream with a mixer (not too thick) and keep it in the fridge.

2 | Heat the milk in a saucepan.

3 | Melt the sugar and make a caramel.

4 | Deglaze the caramel with the hot milk and allow to cool.

5 | Pour the mixture over the chopped white chocolate.

6 | Add the soaked gelatin.

7 | Blend until you obtain a smooth mass.

8 | Allow to cool.

9 | When the mixture is at room temperature, add the cream and pour into a pastry bag. (It is possible to stick the cream in silicone molds and freeze for at least 5 hours to obtain beautiful domes)

Neutral glaze (optional):

1 | Boil the water and sugar.

2 | Soak the gelatin.

3 | Add the gelatin to the hot mixture.

4 | Let it cool down.

5 | Dip the frozen domes 2x into the icing liquid.

> Enjoy!