How to Make
Milk Oolong Caramel Mousse Pots
Time
4 Hours 30 Minutes + Overnight Cream Infusion
Difficulty
Easy
Serves
4
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1.
12 HOURS BEFORE YOU MAKE: Add the whipping cream to a jar and add 2 tsp Milk Oolong Loose Leaf Tea.
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2.
Stir the leaves through the cream then cover and leave in the fridge to cold brew for 12 hours or overnight.
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3.
For The Caramel Mousse: Strain the infused cream through a sieve into a bowl, pushing the leaves to squeeze as much flavour as possible out.
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4.
Whip the cream until soft peaks form, then mix through the egg yolks and caramel sauce until almost combined. Set it aside.
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5.
In a separate bowl, whip the egg whites until foamy then add the sugar and whip them until they form soft peaks that don't fall when tipped upside down.
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6.
Add the whipped egg whites to the cream mixture and gently fold it through until you no longer see any streaks of egg white.
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7.
Pour or spoon the mixture into glasses or bowls then chill for at least 4 hours (or overnight).
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8.
To serve, top with whipped cream, a drizzle of caramel sauce and some fudge pieces.
