Quick fix dessert: Verrines Salted Butter Caramel Mousse

 Making small dessert is what I like, well when come in small size, many people happy to have it.

 Today I turn simple salted caramel into delicious dessert, and it's very easy and quick. If you can make caramel, you can make this dessert!!.
It's a combination of caramel mousse, caramel sauce and digestive biscuits. Actually the only part that takes time is waiting for the caramel to cool, hehe, but don't rush, with this small amount you will need about 1-1.30 hours. I love the texture of this mousse very much, it's so soft because we don't use gelatin in the mousse, but the downside is you have to keep it in the fridge all the time. It's great for making ahead because the mousse can be done 1 day in advance. I don't have many people to serve, so I made small quantity but if you plan to serve the crowd  You can double or triple the recipe easily.

 Verrines Salted Butter Caramel Mousse

Serve 6 (I use small shot glass)

 40g ........................... Salted butter, cut into small pieces
2 ................................ Digestive biscuits, crushed 
200ml ....................... Whipping cream
50g ............................ Granulated sugar
1 ................................ Yolk

 Put the granulated sugar into a pan, place the pan over medium heat, cook until the sugar turn into amber color, meanwhile put 50ml of whipping cream into a small microwavable bowl and heat in the microwave for 20 seconds or until very hot. When you get the caramel stage that you want, slowly pour the hot whipping cream into the pan (be careful, it will bubble up), stir until combine, and remove from the heat.
Put the butter into the pan and stir to combine, let it cool completely.
When the caramel cool, reserve 1 1/2 tbsp of the caramel for the verrines. Stir the egg yolk into the rest of the caramel.

Whip the rest of the whipping cream (150 ml) until soft peaks form.
Fold 1/3 of the whipped cream into the caramel, then fold the caramel mixture back into the whipped cream bowl.

Divide the crushed biscuits (reserve some of them for decoration) and reserved caramel into the glass.
Pipe the caramel mousse on top and decorate with reserved crushed biscuits.
Refrigerate for at least 1 hour before serving.

Quick fix dessert: Verrines Salted Butter Caramel Mousse