What is caramel foam?

Caramel Mousse is a dessert variation on traditional chocolate foam, which is usually a light, creamy, pudding mixture. Mousse is derived from a French word that means foam and is a suitable description for dessert, which tends to be a foam cross between heavier cream desserts and meringue water used for cakes. The caramel used in the production of caramel foam is usually in a strong liquid form such as caramel syrup, as hemispathic real caramels would consider too much a final product. However, some caramel foam does not use the caramel as a folder at all and instead replaces the aroma of brown sugar and vanilla. Some recipes do not have more than four ingredients, including caramel flavor of some kind, milk, double cream and egg whites. The cream is usually whipped by hand until it thickens slightly, then the egg is folded for further light whipping. Other ingredients are then mixed and mixed until the mixture has a even consistency and poured into the serving mealsEl and chilled overnight.

Obtaining the flavors and the color of the right for caramel foam or other caramel desserts depends on individual tastes. Some recipes require caramel syrup, others for one or two semi -blown caramels that are melted and added to the mixture, or others even design several popular chocolate candies with caramel taste. In fact, some caramel foam recipes use chocolate, honey or vanilla beans and do not include caramel at all.

Mousse baking is also part of some recipes where sweetened ingredients, such as sugars, honey and vanilla, heat up in a pan to turn the color to an amber mixture and increase its taste. Some foam is also roasted in conventions for about twenty minutes to give it a greater consistency of a similar cake. In this case the part of the recipe is maintained outside and chilled as a cream dressingthat will cover her later.

It is assumed that chocolate foam was first established in France in 1894 as a form of fish and vegetable bowls. At the beginning of the 20th year of the 20th century, French artist Toulouse Lautrec instead used chocolate, giving him the name Mayonyise de Chocolat . Given its long history, it is no surprise that there are as many ways to prepare foam, and so many new variations for a standard chocolate theme.