Butterscotch Mousse

A community recipe by Coby

Not tested or verified by Nigella.com

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Introduction

This is a really decadent to eat, but easy to prepare sweet. I'm always looking for ways to use up egg whites, so it's a double bonus. The serving suggestion is to serve this mousse with some sauteed apples - and it works perfectly, but it's also a lovely treat just as is. Comes from the cooking show 'Fresh'.

Ingredients

Serves: 6

Metric Cups

75 grams butter
100 grams brown sugar
300 millilitres cream
2 egg whites
2 teaspoons caster sugar

3 ounces butter
4 ounces brown sugar
10½ fluid ounces cream
2 egg whites
2 teaspoons superfine sugar

Method

Butterscotch Mousse is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Combine butter, brown sugar and 100ml of the cream in a small saucepan over medium heat and stir until sugar dissolves; set aside to cool.

Whisk remaining cream to soft peaks and fold into cooled butterscotch mixture.

Whisk egg whites and caster sugar to soft peaks.

Fold meringue into cream and butterscotch mixture, then, pour/spoon into six (½-cup) serving glasses.

Refrigerate until needed.

Combine butter, brown sugar and 100ml of the cream in a small saucepan over medium heat and stir until sugar dissolves; set aside to cool.

Whisk remaining cream to soft peaks and fold into cooled butterscotch mixture.

Whisk egg whites and superfine sugar to soft peaks.

Fold meringue into cream and butterscotch mixture, then, pour/spoon into six (½-cup) serving glasses.

Refrigerate until needed.