CARAMEL MOUSSE
DIRECTIONS
CARAMEL MOUSSE
GOLD TARTS
Weigh out all ingredients . Firstly , whip the cream until it forms soft peaks - don ’ t overwhip it as you will want it slightly pourable to fill the mould evenly .
Using a whisk , mix the Neutral Charlotte powder and water until it the powder is fully incorporated . Pour into the whipped cream and mix through .
Add the Caramel Concentrated Paste and fold into the mousse cream mixture .
PREP TIME
PREP | 1.5 HRS DAY BEFORE READY IN | 15 MIN ON THE DAY SERVES | 6
INGREDIENTS
- 6 X 4 INCH READY-MADE SHORTBREAD SHELLS - DULCE DE LECHE SPREAD - 1 RIPE BANANA CARAMEL MOUSSE - 250G WHIPPED CREAM - 50G VIZYON NEUTRAL CHARLOTTE POWDER - 62.5G WATER ( ROOM TEMPERATURE ) - 10G VIZYON CARAMEL CONCENTRATED PASTRY PASTE GLAZE TOPPING - VIZYON GOLD GLAMOUR MIRROR GLAZE
Pour the mousse mix into 6 silicone dome moulds and freeze overnight .
ASSEMBLING
Next day - Cut a banana into 30 thin slices of about 3mm thick . Place 5 slices into each tart casing , fanning them out to cover the base .
Warm the Dulce de Leche spread in a microwave until it ' s spreadable but not runny . Spoon a dollop of Dulche de Leche into the tart shells on top of the banana slices and then spread out evenly .
Prepare a wire rack with drip tray underneath . Unmould the caramel mousse domes onto the wire rack and glaze generously with the Gold Glamour Mirror Glaze .
Using a metal spatula , carefully lift the glazed dome and place into the filled tart casing . Decorate with edible dried flowers or chopped chocolate pieces on top .
POLENFOOD . COM . AU