Description
A rich and creamy Butterscotch Mousse recipe made by browning butter, preparing a smooth butterscotch custard, and folding it with stabilized whipped cream to create a luscious dessert that serves as an indulgent treat.
Ingredients
Brown Butter
- 72 g unsalted butter (cut into smaller pieces)
- 2 tbsp dry milk powder (optional)
Butterscotch Custard
- 414 mL full cream milk (or 2% milk)
- 100 g brown sugar
- ½ tsp sea salt
- 40 g cornstarch
- 15 mL vanilla extract / paste
- 2 large eggs
Stabilized Whipped Cream
- 240 mL whipping cream (35% fat, chilled)
- ¾ tsp gelatin powder
- 23 mL water
- 23 mL whipping cream (chilled)
Optional Garnishes
- Whipped cream
- Butterscotch sauce
Instructions
- Brown Butter: Cut the butter into smaller pieces and place it in a saucepan. Heat over medium heat to melt the butter and add dry milk powder. Stir frequently as milk solids separate, caramelize, and turn from white to light amber. Remove from heat and transfer to a bowl to cool.
- Prepare Butterscotch Custard: Heat milk and salt in a saucepan over medium heat until sugar melts. In a separate bowl, whisk eggs, brown sugar, cornstarch, and vanilla until smooth. Gradually whisk hot milk into the egg mixture to temper. Return the mixture to the saucepan and heat, stirring until custard thickens and boils. Reduce heat and cook 1-2 more minutes while stirring. Remove from heat and whisk in the browned butter until emulsified. Pour into a dish, cover with plastic wrap touching the surface, cool, then chill in fridge for at least 6 hours.
- Make Stabilized Whipped Cream: Bloom gelatin in water for 10 minutes. Whisk chilled heavy cream until ready. Melt gelatin in microwave in short intervals and mix with a tablespoon of cold cream. Whisk gelatin mixture into whipping cream on high speed, then reduce speed to medium and whip to stiff peaks. Use immediately.
- Assemble Butterscotch Mousse: Whisk chilled custard until smooth. Add a quarter of stabilized whipped cream and whisk to loosen. Fold in the remaining whipped cream gently in 2-3 additions until well combined. Transfer mousse to serving dishes and chill for at least 2 hours or overnight. Serve with optional whipped cream and butterscotch sauce.
Notes
- Use full cream milk for richer custard; 2% can be substituted but results may be lighter.
- Cover custard with plastic wrap to prevent skin forming during cooling.
- Do not overwhip cream to avoid breaking it; lower speed once gelatin is incorporated.
- Let mousse set properly in fridge to develop texture and flavor.
- This mousse serves about 6 to 7 servings depending on portion size.
- Gelatin must not boil when melting; use microwave intervals to control temperature.
- For vegetarian adaptation, replace gelatin with agar-agar (note texture may vary).
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Stovetop
- Cuisine: Western
