Salted Caramel Cheesecake Mousse

3.6.15


Yes indeed a totally luscious, creamy, caramelly, cheesecakey mousse toppped with liquid gold caramel and caramel popcorn and a final sprinkling of sea salt (basically a pot of completely delicious calories). This recipe is for special occasions or for when emergency decadence is required and then Oh My God...phwaor!!!!! This is another recipe I developed for Fairfax and I must admit when I was testing, making and shooting them I would just have a morsel to check that I had the flavours right, and then perhaps a touch more to check they weren't too sweet...and how about the texture? Dammit - another one gone, and seriously I usually have pretty good self control! (Back to yoga asap). 






¾ cup plus 1 tablespoon caster sugar
¼ cup water
450ml cream
2 teaspoons sea salt
250g cream cheese, at room temperature, chopped
1 ½ cups caramel corn

Put ¾ cup sugar in a very clean pot with water. Bring to a simmer stirring to dissolve the sugar, then continue to cook without stirring for several minutes until it starts to turn golden. While the sugar is caramelizing heat 200ml cream until hot but not boiling. As soon as the sugar is golden remove from the heat and add the hot cream, a ¼ cup of a time, whisking vigorously. It will froth up madly but keep going until it is a smooth rich caramel. Leave to cool 10 minutes and stir in 1 teaspoon sea salt. Put cream cheese in a food processor with 1 tablespoon sugar and ½ cup of the caramel. Whiz until smooth. In a separate bowl whip the remaining cream to soft peaks. Fold cream into caramel cream cheese mixture then spoon into 6 serving glasses. Refrigerate for at least 3 hours. To serve, top each mousse with a tablespoon of caramel, a sprinkling of caramel corn and sea salt. Left-over caramel sauce is great as a topping for ice cream or winter puds. Makes 6

23 comments :

  1. If I wanted to use the mousse without the caramel in it so I could put other toppings on it, would I just do everything the same except not mix any caramel in? Just wondering if proportions would be off somehow.

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    1. Hmm - I haven't tried it so couldn't be sure - it should work fine but you would want to add maybe 1/4 cup of sugar, or to taste as the caramel is the main sweetener :) Let me know how you go!

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  2. Ooooo la la we had this for dessert this evening and it was devine - I will be making it again.
    I am going to get so fat if I keep making your yummy recipes 😊

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    1. Haha - what would life be without the occasional treat! I'm so glad you enjoyed it!!! :)

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  3. This comment has been removed by the author.

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    1. Hi and thanks so much for your message. The recipe says '450ml' - mls or millilitres is a common form of measurement outside the US. http://www.brineshrimpdirect.com/c175/c74/measurement-conversion-chart-c102.html

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  4. And we have one main type of cream in New Zealand where I live - I think your equivalent is heavy cream.

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    1. i know it is ml :) but i asked what kind of cream, so it is that milk cream that we whip with the mixer? you mean we have to whip it first ?

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    2. Ah I see this message went to my spam - it is, as I already replied above, heavy cream, and no, it isn't whipped - hope this helps :)

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  5. This comment has been removed by the author.

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    1. Hi again - did you follow the recipe exactly - it has 1/2 cup of caramel in it which makes it go a beige colour..? Your recipe variations do not seem to mention caramel?

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    3. Sorry - where did you ask about whipped cream? If you read my recipe you will have seen it says to mix caramel through...? "Put cream cheese in a food processor with 1 tablespoon sugar and ½ cup of the caramel."

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    4. This comment has been removed by the author.

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    5. Goodness me - I did actually publish all of your comments, and answered all of your questions, but I am glad you are happy with your own recipe :)

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  6. Hi there from sunny Spain! Do you think you could use the caramel cheesecake mix and make a proper no bake cheesecake instead and put it on a biscuit base?

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    1. Hi Andie, yes you could, but you would need to add gelatin as a setting agent. I did one similar for a client of mine (Tim Tam biscuits), but you could use another biscuit base recipe, there are two more on the blog. Here are all the links: http://www.stuff.co.nz/life-style/food-wine/67513642/Tim-Tam-salted-caramel-cheesecake http://www.fromthekitchen.co.nz/2014/04/for-easter-ultimate-dark-chocolate.html#more http://www.fromthekitchen.co.nz/2013/09/best-ever-white-chocolate-and-raspberry.html#more

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  7. You are amazing! Going to make this for my friends tomorrrow night :) Btw have you read that book Delicious! by Ruth Reichl ? The commenter above reminds me of a character in that book ;)

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    1. Hi Shaye - thanks so much, and I'll have to read that book - yes oh my God, you must be talking about KuvaricaGR - crikey that was a mission!!! :)

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  8. Hi....sounds like a great recipe. Could you make these a few days or day ahead?

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    1. Hi Ronda, you can definitely make them a day ahead - just leave the topping of caramel and popcorn until just before you serve them so the popcorn doesn't go soft :)

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