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How to make carambars mousse

Foam that appeals to children and adults in three steps. Carambar is a chewy caramel candy from France.

69
STEPS
INGREDIENTS

Melt the carambars with cream over low heat in a double boiler, stirring occasionally so that the caramel does not stick to the bottom of the pan.

Melt the carambars with cream over low heat in a double boiler, stirring occasionally so that the caramel does not stick to the bottom of the pan.

When the caramel and cream mixture form a "smooth" cool. Then stir in the stiffly beaten egg whites and mix gently to avoid breaking them.

When the caramel and cream mixture form a "smooth" cool. Then stir in the stiffly beaten egg whites and mix gently to avoid breaking them.

When the mousse is smooth, put into ramekins and keep in fridge to a minimum 2 hours.

When the mousse is smooth, put into ramekins and keep in fridge to a minimum 2 hours.

  • 24.0 carambars
  • 6.0 egg white
  • 100.0ml crème fraîche