Caramel and Salted Pretzel Mousse

Ingredients

• 1 x 380g tin caramel / dulce de Leche
• 400ml cream
• 100g egg whites
• 1 tblsp icing sugar
• Pinch salt
• Crushed salted pretzels
• Cocoa nibs

Method

• Whip the caramel/dulce de leche until smooth
• Whip the cream with the icing sugar until soft peaks are formed
• Whip the egg whites with a pinch of sugar until soft peaks have formed.
• Fold the cream into the caramel and then fold in the egg whites
• Pour into glasses to serve topping with crushed salted pretzels and cocoa nibs (optional)

Nice! and Tasty – Chris