This week’s recipe comes to us all the way from Sydney, one of my absolute favorite cities in the world. I stumbled across engineer Steph Michaelis’ blog, Raspberri Cupcakes, when I was taking my weekly Pinterest stroll. I couldn’t believe that a non-full-time baker had developed so many amazing and professional recipes and had baked and styled them all as well. Steph came up with something very easy to make which is actually two recipes in one: salted caramel mousse with caramel popcorn. I never knew making caramel popcorn was so easy, but I think you should keep your dentist on speed dial for this. Better yet, make your appointment before you make the recipe! –Kristina
About Steph: An insatiable sweet tooth resulted in Raspberri Cupcakes, a baking blog from Sydney, Australia, run by Steph Michaelis. An engineer by day, Steph spends her free time blogging about her baking experiments, whether it’s crazy macarons or sprinkle-covered cakes. The 5-year-old blog has built up a loyal following of fellow sweet-toothed readers from all over the world. You can also find her on Facebook, Instagram, Twitter, Pinterest.
See how to make Steph’s salted caramel treats after the jump!
- 1 cup (200g) sugar
- 6 tbsp (85g) unsalted butter at room temperature, chopped into pieces
- 1/2 cup heavy cream at room temperature
- 1.5 – 2 tsp sea salt flakes
- 1 1/2 tsp powdered gelatin
- 2 tbsp cold water
- 1.5 cups cold heavy cream
- Topping: caramel popcorn, store-bought or homemade (see note)
Make the Mousse
- Prepare the salted caramel first; place 1 cup sugar in a medium heavy saucepan. Heat over medium-high heat and whisk as it melts. It may start to clump together but this is fine, keep whisking and it will melt back down eventually.
- Once all the sugar has melted, stop whisking and continue to cook. Insert a sugar thermometer into the pan if you have one and swirl the pan occasionally to stop it from burning.
- Continue to cook sugar until it turns amber in colour, take care not to overcook as it will not take long before it may start to burn at this stage. Your sugar thermometer should read 180°C (350°F).
- Add butter immediately to the pan and remove it from the heat (take care as it may bubble), whisking it to combine.
- Add 1/2 cup cream to the pan and whisk until combined. Set aside to cool, then add sea salt flakes to taste.
- Mix gelatin and cold water in a small bowl and set aside to soften for about a minute, then whisk into the warm salted caramel mixture until gelatin is completely dissolved.
- Place 1 & 1/2 cups cream in a large mixing bowl and whisk with an electric mixer on high until it reaches stiff peaks. Add salted caramel mixture to the bowl and gently fold in until combined.
- Pour equal amounts into 4-6 serving glasses. Chill until set, at least 2 hours. Serve topped with caramel popcorn.
Note: To make homemade caramel popcorn, prepare freshly popped plain popcorn (I used about 1/4 cup unpopped kernels) and place in a large, lightly oiled bowl. Place 1 packed cup of brown sugar in a medium heavy saucepan with 2 tbsp water and 5 tbsp (70g) butter and whisk over medium-high heat. Cook until sugar melts and the mixture is bubbling and no longer grainy. Pour mixture over popcorn and stir with a wooden spoon until evenly coated with caramel. Leave to cool and set.
Why Steph loves this recipe: I can never get enough of salted caramel, I think everyone needs more salted caramel in their life. This recipe is fairly straight-forward to prepare (the only tricky bit is making sure you don’t burn the sugar as it caramelizes) and is fantastic for dinner parties because it’s served as individual portions and can be prepared well ahead of time. The lightness of the mousse is a perfect counter-balance to the richness of the caramel. The popcorn on top is what makes the mousse special, it’s not the same without it so don’t be tempted to skip it. It’s even better if you have the time to make the caramel popcorn yourself, but store-bought will work fine, too, if you’re in a hurry.