Low Sodium Caramel Mousse

Indulge in the luxurious creaminess of this Low Sodium Caramel Mousse, a dessert that balances decadence with a health-conscious twist. Crafted with silky whipped cream, rich caramel made from scratch, and a touch of unsalted butter, this mousse delivers all the velvety goodness you crave without the excess sodium. A hint of vanilla enhances the caramel's golden depth, while a delicate bloom of gelatin ensures the perfect airy texture. With just 30 minutes of prep time and a bit of patience in the refrigerator, you'll delight in a sophisticated treat that feels indulgent yet mindful. Perfect for dinner parties or as an elegant finish to any meal, this low sodium favorite is a guilt-free way to savor classic caramel flavor.

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 0.5 cup Granulated sugar
• 2 tablespoons Unsalted butter
• 1 teaspoon Vanilla extract
• 4 large Egg yolks
• 2 tablespoons Water
• 0.5 teaspoon Gelatin powder
• 1 tablespoon Cold water

Directions

Step 1

Chill a large mixing bowl and the beaters of a hand mixer in the refrigerator for about 15 minutes. This will help with whipping the cream later.

Step 2

In a small bowl, combine the gelatin powder with 1 tablespoon of cold water. Allow it to bloom while you proceed with the recipe.

Step 3

In a saucepan over medium heat, add the granulated sugar and 2 tablespoons of water. Stir to dissolve.

Step 4

Cook the sugar, without stirring, until it turns a deep amber color. This should take 5-7 minutes.

Step 5

Remove the caramelized sugar from the heat and immediately add the unsalted butter, whisking until fully incorporated.

Step 6

Gently pour in 1/2 cup of the heavy cream while continuing to whisk. Be careful as the mixture will bubble vigorously.

Step 7

Place the saucepan back on low heat and stir until the caramel is smooth.

Step 8

Whisk in the bloomed gelatin until dissolved, and set aside to cool slightly.

Step 9

In a separate bowl, whisk the egg yolks until pale and thick, then slowly mix in a small amount of the caramel to temper the eggs.

Step 10

Combine the tempered egg yolks with the remaining caramel in the saucepan and cook over medium-low heat, stirring constantly, until the mixture coats the back of a spoon.

Step 11

Remove from the heat and stir in the vanilla extract. Allow the mixture to cool to room temperature.

Step 12

In the chilled mixing bowl, whip the remaining 1 1/2 cups of heavy cream to soft peaks.

Step 13

Fold the whipped cream gently into the cooled caramel mixture until fully combined and smooth.

Step 14

Divide the mousse evenly among dessert cups or ramekins, and refrigerate for at least 2 hours or until set.

Step 15

Serve chilled and enjoy your low sodium caramel mousse delightfully!

Nutrition Facts

Serving size	(726.1g)

Amount per serving	% Daily Value*
Calories	2422.5

Total Fat 202.0g	0%
Saturated Fat 116.4g	0%
Polyunsaturated Fat 0g
Cholesterol 1280mg	0%
Sodium 199.1mg	0%
Total Carbohydrate 103.0g	0%
Dietary Fiber 0g	0%
Total Sugars 100.9g
Protein 12.3g	0%

Vitamin D 73.2IU	0%
Calcium 100.6mg	0%
Iron 1.8mg	0%
Potassium 89mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.8%

Protein: 2.2%

Carbs: 18.1%