Caramel Mousse

1. 1

   Combine granulated sugar and light brown sugar until throughly combined

2. 2

   Soften gelatin in 2 tablespoons cold water.

3. 3

   Let sit 3 to 5 minutes.

4. 4

   Mix sugars, salt and 6 tablespoons water in medium saucepan.place over medium high heat , simmering WITHOUT STIRRING until.it becomes a golden caramel color, about 8 minutes.

5. 5

   Remove from heat and slowly whisk in 3/4 cup of the heavy cream.

6. 6

   It will bubble up.

7. 7

   Then add in softened gelatin to dissolve in hot caramel.

8. 8

   Add vanilla.

9. 9

   Set aside to cool.to room.temperature

10. 10

    Whip remaining 2 cups heavy cream until it holds soft but firm peaks.

11. 11

    Gently fold room.temperature caramel.mixture into whipped cream.

12. 12

    Spoon into serving glasses and refrigerate at least 6 hours or overnight.

13. 13

    Garnish with Crispy Toffee Popcorn

No additional tips available.