Dulce de leche mousse with caramel popcorn

Total: 1 hr 20 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / person: 533 kcal
, Fat: 33 g
, Carbohydrate: 52 g
, Protein: 5 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mousse

250 g mascarpone (approx. 50 g)
100 g dulce de leche (caramelized sauce)
¼ tsp sea salt
2 dl full cream

Popcorn

80 g Betty Bossi Feinster Zucker
2 tbsp water
30 g salted popcorn
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How it's done

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Mousse

In a bowl, combine the mousse powder and water until the powder has dissolved. Stir in the dulce de leche and Fleur de Sel. Whip the cream until stiff and gradually fold in, chill for at least 1 hr.

Popcorn

Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the popcorn, mix, divide onto a sheet of baking paper, allow to cool.

To serve

Spoon the mousse onto plates. Roughly chop ¼ of the popcorn and scatter over. Serve with the remainder of the popcorn.

To speed things up:

Instead of caramel popcorn, use ready-made chocolate popcorn.

Good to know
Tip: Prepare the mousse approx. 1 day in advance, cover and keep in the fridge.

How-tos

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