Caramel Cardamom Mousse


Happy New Year! I hope you all had a wonderful holiday filled with family, friends, good times and laughter. We did, kind of mellow some days, kind of crazy some others…waiting for that cold weather to come our way so we could cozy up in front of the fireplace. Well, after temperatures in the 60s and the 70s, we finally have some cold weather. Of course it occurs on January 2nd, Mother Nature scoffing at us now that Santa is long gone and New Year’s Eve is simply but a page turned. But you know what? It does not really matter anymore as I did not need the fireplace to make me feel cosy this Christmas season. Nope. I had the warmth of looking at cards every morning upon waking up, looking at my really weird looking Norfolk pine tree. Some were too kind to tell me it looked good….I did not care for it, but it was a gift and it got “prettified” as one of neighbors kids said.

Anyways, I was also blessed one Christmas Eve morning when I received a box full of cookies and gifts for the house, (look Lisa! the stars are giving my dessert some spice), a cookbook, The Sweet Life by Kate Zuckerman (see Veronica! already put to good use), and the softest fleece robe courtesy of my mother in law. The correlation with Cardamom Caramel Mousse? Well, that Christmas morning I felt really blessed that I could eat one of my friend’s cookies, while reading the other friend’s cookbook, and all wrapped up in my surrogate mom’s gift….Really, it just dawned on me that very minute: “gosh, this is pretty special”…and as I was lost in all things metaphysical (ya’ll know I am kidding, right?!), my hand stopped the pages of the book from turning by pushing on page 106, where Kate Zuckerman wrote the Caramel Mousse.

I can see why her recipe is at the backbone of so many of her desserts and the applications and variations on it are almost endless. A hot caramel syrup is whipped into egg yolks to create a safe cream to which some gelatin and whipped cream is added. The end result sets rather quickly but the taste is out of this world and the texture…well…soft as a pillow…really. In her original recipe Kate uses cinnamon to spice up the taste, and although I have nothing against cinnamon, I will go for cardamom first if given the choice. I thought about infusing the caramel syrup for the mousse with some barely crushed open pods. I started looking at the variations given when I noticed that she had a cardamom one, but used just the pods in their original form. Granted they are fragrant on their own, but I feared that the flavor would get lost in the boiling syrup, (even with the 10 pods she uses) so I went for a tiny bit more complication (one day I might play with caramel in a simple way, maybe!). I opened the pods, let them boil with in the caramel, strained the caramel over a bowl and quickly added it to the egg mixture for the mousse. It won’t cool the caramel syrup long enough to weaken its emulsifying power for the mousse part.

Will I make the mousse again? You bet! The cardamom was such a good match for the caramel that it makes me want to experiment. The texture makes you believe it is light as air but if you’re here reading this you know better: cream, sugar, eggs…And tomorrow? Butter, flour, sugar and cream….My New Year resolutions: small quantities of lip smacking desserts because life is too short to have less than the best! I am not saying I never use a box or a can of anything once in a while, I’d be lying and non-human, but there is nothing like the real thing! The pictures in the book are so crisp and drool-inducing that I’ll probably feed off her concepts and try some other great associations she came up with. Now, how can see why Veronica and Anita kept pushing me to give it a look. If only we could share a Kate Z. baking session now!!!! Allright, on to the recipe:

Cardamom Caramel Mousse, adapted from the Sweet Life, by Kate Zuckerman:

Yields 5 cups

6 egg yolks
pinch of salt
1 packet unflavored gelatin
3/4 cup water, divided
1 cup sugar
5 cardamom pods, cracked open
2 cups heavy cream

In the bowl of a stand mixer, whisk the egg yolks and the salt. In a small bowl, sprinkle the gelatin over 1/4 cup water, and let it sit while you make the caramel.

Combine the sugar, cardamom pods and 1/4cup water in a heavy saucepan. Cover and bring to a rapid boil over medium high heat (prevents crystallization of the sugar on the side of the pan). Once boiling, uncover and cook the sugar until deep golden brown. Turn off the heat and carefully pour 1/4 cup water into the hot caramel. The syrup will bubble and spurt, so stand back.Make sure the water incorporates fully to the syrup. Return to the heat if you get caramel bits and stir until it is one smooth liquid.

Strain the pods and seeds in a container with a spout, it will be easier to add the to the yolks. Pour the caramel slowly and into a steady stream into the egg yolks with the machine running on medium high. Melt the gelatin in the microwave for 10 seconds or into the (now empty) saucepan until dissolved. Add it to the yolk mixture and continue to whisk on medium high until it triples in volume and cools to room temperature.

In a separate bowl, whip the heavy cream to soft peaks. Add it to the mousse base and fold the two gently together. Divide the mousse into cups, ramequins, dishes, etc…and let it set, covered in the refrigerator for at least 2 hours.


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Comments

44 responses to “Caramel Cardamom Mousse”

  1. Peabody Avatar
    Peabody

    Mmm, it looks like soft serve ice cream! Yum.

  2. Pille Avatar
    Pille

    I agree with Peabody – I love how you’ve served the mousse!
    Happy New Year!!

  3. MyKitchenInHalfCups Avatar
    MyKitchenInHalfCups

    Um . . . ah . . . I think I’m on my knees begging. Oh that looks and sounds so incredible Helen! I’m so with you on small because life is too short to have less than the best! Life is too short to drink bad wine too!

  4. Rosa's Yummy Yums Avatar
    Rosa's Yummy Yums

    That mousse sounds interesting! It looks delicious!

    Cheers and Happy New Year!

    Rosa

  5. Suzana Avatar
    Suzana

    These look and sound delicious!

  6. Annemarie Avatar
    Annemarie

    These do look like lovely mounds of wintery snow in a glass – but I heed you warning that more than a spoonful might put me into ANOTHER holiday season coma!

  7. Anonymous Avatar
    Anonymous

    Swapping cardamom for cinnamon sounds like a great idea, and I love how you piped the mousse into the glasses – it’s so beautiful.

  8. Lydia (The Perfect Pantry) Avatar
    Lydia (The Perfect Pantry)

    These look so beautiful in the glasses! Thank you for sharing the recipe.

  9. Veron Avatar
    Veron

    It’s funny, I brought kate Z.’s book with me to work today. I’m glad you tried the mousse. I think I attempted this last year and my caramel wrapped around the whisk. I’m game to try it again because it looks so delicious!

  10. Jenny Avatar
    Jenny

    Okay do I need to run out to the bookstore today so I can bake up something yummy with you? ๐Ÿ™‚

  11. Anonymous Avatar
    Anonymous

    looking at your mousse reminds me of why we continue to have desserts in our lives! happy new year!

  12. Anonymous Avatar
    Anonymous

    gorgeous! it looks so light and fluffy ๐Ÿ™‚

    tartelette, if heavy cream/single cream and double cream are difficult to find n $, what can i substitute them with?

    thanks
    pink

  13. Mercotte Avatar
    Mercotte

    รงa me donne terriblement faim, tes photos sont superbes !!

  14. Deborah Avatar
    Deborah

    This sounds absolutely delicious!

  15. Helene Avatar
    Helene

    Pink: the heavy cream is necessary to make the whipped cream to obtain the mousse part of it. I am afraid there isn’t a suitable substitute,the taste is so delicate that any aerosoled or pemade whipped cream would ruin it…in my opinion:)

  16. Anonymous Avatar
    Anonymous

    I always meant to ask you, do you use green cardamom or black for your deserts?

    Just curious.

  17. Cakebrain Avatar
    Cakebrain

    Ooh. That looks creamy soft delicious! Happy New Year!

  18. Anonymous Avatar
    Anonymous

    Very unusual combination, Helen. You don’t often see cardamom these days.

    I love alliteration in names too.

  19. Jennie Avatar
    Jennie

    I’m making these tonight for dessert using cinnamon instead of cardamom, just because I adore cinnamon. Thanks so much for the wonderful inspiration!

  20. Katie Avatar
    Katie

    That does indeed look very light, creamy and fluffy. I love the way you ahve piped it into the glasses in swirls, so stylish

  21. Hillary Avatar
    Hillary

    What a great way to start off the new year with something so delicious! Great flavor combination. Happy new year!!!!

  22. Anonymous Avatar
    Anonymous

    Oh wow, this does sound like an incredible flavor combination! I wonder if I might be able to use it some other way, since this mousse would not exactly be the easiest thing to veganize. ๐Ÿ˜‰

  23. Suganya Avatar
    Suganya

    My my. Thats decadence in every spoon. Thank God you used cardamom. Few tbsp of rice in this mouse will make it an Indian rice pudding.

  24. Lis Avatar
    Lis

    HEY! I know those stars!

    squeeeeeeeeeeeeeeeee! ๐Ÿ˜€

    That mousse has me drooling.. seriously. I love how you presented them too.. so pretty! Like you!

    xoxoxoxoxo

  25. Big Boys Oven Avatar
    Big Boys Oven

    oh this is so white and look so silky…. lovely done! marvellous!

  26. Anonymous Avatar
    Anonymous

    1 packet gelatin – what’s the weight? can we use leafs instead?

    cheers

  27. Emily Avatar
    Emily

    I’m going to have to agree with everyone else; it looks fabulous! Whipped to perfection.

    I’ve just started baking with cardamom in the last couple of months, but I really like it. I’ve only used it in cakes, so far.

  28. monica Avatar
    monica

    absolutely stunning! i love cardamom and caramel just sounds like a wonderful complement that i never really thought of. thanks for the inspiration, helen!

  29. Valerie Harrison (bellini) Avatar
    Valerie Harrison (bellini)

    Great presentation…it reminds me of summer…which it won’t be long before I am longing for the lazy, hazy days.The cardamon sounds like a good twist to a classic.

  30. Cheryl Avatar
    Cheryl

    they look like little cups of loveliness. Wow, that must have been nice to sit down to.

  31. Helene Avatar
    Helene

    Joanne: one packet of gelatin = 1 Tb = 1&1/2 leaves

  32. LizNoVeggieGirl Avatar
    LizNoVeggieGirl

    Sounds like your holidays were quite charming; and this Cardamom-Caramel Mousse from the new cookbook you received looks so light and breathtaking!!

    Happy new year, Helen :0)

  33. Anonymous Avatar
    Anonymous

    Happy New Year. What a great recipe with which to start it!

  34. glamah16 Avatar
    glamah16

    Nice presentation. It looks so light and airy. I love Cardamom.Very interesting combo.

  35. Anonymous Avatar
    Anonymous

    Caramel Cardamom Mousse…yum! Love that this mousse has cooked egg yolk instead of raw. Will bookmark it…

  36. Katy Avatar
    Katy

    gorgeous! i was going to use your cardamom ice cream recipe, but this looks (amazingly) even better!!!!

  37. Jenny Avatar
    Jenny

    Those look heavenly! Beautiful pictures! Love how you served the mousse in glasses, lovely!

  38. Nora B. Avatar
    Nora B.

    Hi Helen, you must have been a very good girl to receive all those lovely Christmas presents ๐Ÿ˜‰

    I’ve never tried combining caramel and cardamom before, so I am intrigued by this mousse. I love the way you served it.

    Have a great weekend!

    Nora

  39. test it comm Avatar
    test it comm

    The mousse sounds really good. The caramel and cardamom flavour sounds interesing. Great photos!

  40. Anonymous Avatar
    Anonymous

    That looks fantastic. Awesome! I’m going to have to try this!

  41. Anonymous Avatar
    Anonymous

    Hmm, I’ll prod again, must have missed my query in the midst of all the other comments. Do you use green or black cardamom for your recipes? Do you have a preference, and if so, why?

  42. Helene Avatar
    Helene

    Benedict: sorry for the tardy response, I keep getting pulled in different directions:
    I use green cardamom in desserts in black cardamom in curries and savory dished as I find it a little bit bitter. Now, that is just my preference ๐Ÿ™‚

  43. Anonymous Avatar
    Anonymous

    Don’t I know how that is!

    I am in the middle of prepping my own food blog atm, plus a recent layoff, and then the whole holidays thing.

    Thank you kindly for such a fast and complete response. I appreciate it!

  44. Helene Avatar
    Helene

    Benedict: very sorry to hear about the layoff…but “yeah” for starting your blog..I will show up for the housewarming for sure!!

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