Caramel au beurre salé (salted butter caramel) Mousse.

I won't repeat myself I swear. So no I won't say (again) that I love mousse (especially because this sounds weird "I love mousse" ?!) I won't say (again) that I love the sound it makes when my spoon plunges into a cup full of whatever-mousse is in. No I won't repeat myself, even if I just have and even if I've said all this already while talking about my Chocolate and Vanilla Mousse.

 So maybe I'm just going to talk about CARAMEL. But I won't repeat B's words talking about my love for caramel in her Caramel Pork post ... 

But the thing I can say is that this recipe is really simple and soooooo goood, it got tasted, tested and approved by B and by my family so that should be a proof of quality -... I guess- and I liked it too. This recipe is simple because I actually use the same base recipe for all the mousses I make and then I just add  the ingredient(s) that will make them taste how I want them to taste like. 

Ingredients (for 10 mini tiny cups)* :

3 egg whites
a pinch of salt
10 cl whipping cream

For the salted butter caramel :
25 gr salted butter
75 gr powder sugar
25 cl water / 10 cl cold water

Directions :
1) Start with the caramel by adding 75gr powder sugar and 25 cl water in a saucepan over a high heat (and keep an eye on it)
2) When all the water seems evaporated -the syrup will form big bubbles- and when the syrup is turning into a light brown/golden caramel, add 10 cl cold water - it is supposed to prevent the caramel from hardening while cooling down-.
*you can also add a few lemon drops at the same moment, cold cream-you'll need to wait until the water and sugar mixture turns into caramel- or corn syrup-to add in the saucepan with sugar and water- I tried all of these and cold cream and corn syrup worked better*
3) Wait until the water evaporates and until the caramel turns back to brown but this time let it cook a little more than the first time to get a "brown brown caramel" and remove the saucepan from the heat.
4) Add 25 gr salted butter and stir with a spatula. Now you can let it cool down at regular temperature.
5) Beat 3 egg whites with a pinch of salt.
6) Whip the whipping cream in a cold bowl.
7) Mix the caramel with the egg whites  and stir slowly and carefully. Add the whipping cream. -You can also start with mixing the caramel with the whipped cream and then add the egg whites-
8) Put in the fridge for 2 hours and enjoy!

*B and I were on a food marathon the day I made this and since I care about our health (and our weight) I decided  to make only a small portion of mousse and that's why I used tiny cups.

Enjoy,K.