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Ingredient
Lotus Biscoff with Salted Caramel Mousse and Whipped Cream
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Chef :
Jibita KhannaLotus Biscoff with Salted Caramel Mousse and Whipped Cream
#bisc
I have made this dessert with Lotus Biscoff. It is a must try dessert ...it is so yummilicious ....for this I have made the salted caramel at home and made a mousse by mixing it with the cream and topped with whipped cream.
I made the salted caramel one day ahead as it requires time to thicken up so I made and kept it overnight. It only takes about 10 minutes to prepare it. So whipping the cream and assembling doesn't take much time but chilling time is required for it. Do make this yummilicious dessert
Ingredient
Food ration :
4 servingsCooking time :
Overnight+5 hrs
1 cup
Sugar
85 gms
Salted Butter
1/2 cup
Heavy cream
1 tsp
Salt
100 gms
Chilled Amul Fresh cream
50 gms
Salted caramel
as needed
Prepared Caramel Mousse
1 tsp
Vanilla extract
as needed
Hershey's Chocolate syrup (optional)
Cooking instructions
* Step 1
Pour sugar in the thick bottom steel pan or non-stick pan. Melt the sugar till it's amber color on medium flame...adjust flame accordingly, if required lower the flame...it will roughly take about 5 minutes or so.
* Step 2
Then add butter and mix well. It will bubble.... cook for about 2 minutes...after this add fresh cream.
* Step 3
Mix well and cook for another 1 minute. Put the flame off and add salt and mix well. Your Salted Caramel is ready in 10 minutes. Pour it in clean dry jar / container. Once it cools it will thicken.
* Step 4
Here I am using a 180 ml straight dessert bowl. For the first layer (crust) Break the 8 Lotus biscoff and with a rolling pin crush it more but don't make it too fine...your Lotus Biscoff crumb is ready. Divide equally between the 4 glasses / bowls......this is your first layer (crust) and spread it evenly.
* Step 5
* Step 6
For the Salted Caramel mousse: Now mix the chilled fresh cream and non dairy whipping cream and whip it with am electric hand blender...when ripple starts forming after a minute or two....add the prepared salted caramel to it and whip it more till you get soft peaks.
* Step 7
Put it in a piping bag and put it on top of the Lotus Biscoff crumbs...each bowl will have approx. 50 gms of Salted Caramel Mousse. Gently tap the glass/ bowl on your palm or on the thick folded kitchen towel to even it out. Let it chill and firm for an hour or two before we put the whipped cream topping.
* Step 8
For the whipped cream topping : Take the chilled non dairy whipping cream and with an electric hand blender whip it for a minute, add the vanilla extract and whip again till you get a stiff peak. (The cream will only take about 5 minutes...don't over ship it.) As the non dairy whipping cream is slightly sweetened I don't add sugar.
* Step 9
Put it in a piping bag with a nozzle of your choice (I have used the open star nozzle.) and pipe the whipped cream on top of the chilled and firmed salted caramel mousse. Once done crush 1 more Lotus Biscoff and sprinkle on top of the whipped cream. Break two Lotus Biscoff into half and put it on top of the whipped cream. If you desire, drizzle the Hershey's chocolate syrup on it. (I did it for two).
* Step 10
Your yummilicious dessert is ready. Chill it at least for 2 hours before serving.
Note: if there is a photo you can click to enlarge it
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