Orange-Scented Mousse
 
Ingredients
  • 4 cups heavy whipping cream, divided
  • 1½ cups light corn syrup
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 1 cup softened unsalted butter
  • 1 teaspoon orange zest
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • 6 egg yolks
  • ¼ teaspoon kosher salt
  • 1 (.25-ounce) envelope unflavored gelatin
  • ¼ cup water
Instructions
  1. In a large saucepan, bring 1 cup cream, corn syrup, granulated sugar, brown sugar, and butter to a boil over medium heat, stirring often. Add 1 cup cream, stirring to combine. Cook without stirring until cream mixture turns golden brown, 13 to 15 minutes. Remove from heat.
  2. Add orange zest, orange juice, and vanilla extract, stirring to combine. Let cool until nearly room temperature, about 20 minutes.
  3. In a large bowl, beat egg yolks and salt with a mixer at medium-high speed until light in color.
  4. In a small, microwave-safe bowl, sprinkle gelatin over ¼ cup water. Let stand for 10 minutes. Microwave mixture on high at 15-second intervals until melted.
  5. Add gelatin mixture to egg yolk mixture, and beat with a mixer at medium-high speed until mixture triples in volume and cools to room temperature, 5 to 10 minutes.
  6. In a medium bowl, beat remaining 2 cups cream at medium-high speed until soft peaks form. Gently fold whipped cream into egg yolk mixture until blended. Fold in 1 cup prepared caramel, reserving remaining caramel for another use.
Recipe by Victoria at https://victoriamag.com/favorite-fall-recipes/