Caramel mousse

Prepare gelatin, pour it with a little cold water, and leave it to swell. Pour 450 milliliters of cream into a ladle and heat until hot, but do not boil.

Mix salt and 250 grams of sugar and place in a frying pan and put on the stove over a very quiet fire. Melt the sugar while stirring constantly until brown caramel forms. Next, pour the resulting caramel in a thin stream into the warmed cream. Stir thoroughly until the caramel is completely dissolved in the cream.

When the gelatin swells to the desired state, pour it into the cream with caramel and mix thoroughly until it is completely dissolved in the liquid. Then make sure that even the smallest lumps dissolve well.

Beat the remaining cream with a mixer until a very thick foam forms. Mix the unused yolks with the remaining sugar and vanilla, and beat well with a mixer. Gently add the mass of caramel cream and gelatin to the whipped yolks. Whisk everything well again. Finally, very gently and gradually add the whipped cream and whisk. Mousse is ready.

Spread the resulting air mass into portioned bowls, cover them with cling film and refrigerate for at least two hours to cool completely. Before serving dessert, you can decorate it with fresh fruits and berries to your taste.