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

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