Black Tea Mousse Caramel Sauce

Name: Black Tea Mousse Caramel Sauce
Yield: 7 servings
Cuisine: American
Ingredients: 3 bags Black tea bags (Earl grey); 450 ml Milk; 9 grams Gelatin; 150 ml Heavy cream; 60 grams Sugar; 90 grams Sugar; 2 tbsp Water; 2 tablespoons+appropriate amount of water Hot water

cookpad.japan @cookpad_jp

I made this by making up my own recipe!

When adding hot water in step 6, the water will splatter, so do this over a sink.
Please add water a bit at a time if the viscosity of the caramel sauce becomes too sticky.
Top it off at Step 7 after the caramel sauce has sufficiently cooled! For 7 cups (145 ml). Recipe by bvivid

I made this by making up my own recipe!

cookpad.japan @cookpad_jp

I made this by making up my own recipe!

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Ingredients

7 servings

Black Tea Mousse:
3bags Black tea bags (Earl grey)
450 mlMilk
9 gramsGelatin
150 mlHeavy cream
60 gramsSugar
Caramel Sauce:
90 gramsSugar
2 tbspWater
2tablespoons+appropriate amount of water Hot water

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Steps

1

Combine sugar and heavy cream into a bowl, and whisk with an egg beater until thickened.
2

Combine milk and gelatin into a saucepan, bring to a boil while stirring, turn off the heat, add the tea bags, and let seep.
3

Cool step 2 in a bowl of ice water while mixing together, and take it out as soon as it begins to thicken.
4

Add the contents of the bowl from step 1 to the bowl from step 3, and mix well.
5

Pour the mixture from step 4 into cups, and let it solidify in the fridge for 30 ~ 45 minutes.
6

Place sugar and water into a sauce pan, turn on the heat, remove from the heat once it reaches your desired coloring, add in hot water, briskly stir together, and add in water a bit at a time.
7

It is done once you top the mousse from step 5 with the caramel sauce from step 6.