Jemma!!! I literally made this recipe just yesterday, and holy sweet baby Jesus is it good! Thank you so much! Been following for quite a long time already! This has got to be one of my favorite recipes that you've made!
CobaltCanon she sounds quite sick, so she should rest and get plenty of fluids. orange is high in vit C and pineapple is good for a sore throat, a smoothie with both would be magic for a cold or such. And Jemma loves Game of Thrones
Kathy Emond Frozen pineapple chunks, some yogurt, and a splash of orange juice to loosen it all up. add maybe half a frozen banana for extra creaminess, unless you'd prefer not to
I'm going to miss the blue Mexican tiles but looking forward to seeing what you do with your cooking space, and ofc wonderful looking recipe as usual !
For those of us used to volume instead of weight measurements: 100 g sugar = 3.5 oz sugar 60 g butter = 4 tablespoons butter 200 ml double cream = 6.75 oz double cream 120 g chocolate = 4.23 oz chocolate Pinch of Kosher Salt 3 large eggs Set aside 120 g salted caramel = 4.23 oz or 8 tablespoons of caramel Thanks for the recipe Jemma, I must try this this 4th of July weekend!
This is a very great idea! I love chocolate and caramel together! Match made in heaven! And it sounds like you were a little sick there Jemma, I hope you get well soon!
I’ve tried making salted caramel sauce using this recipe. Wow, super delicious and very addictive! Thanks for sharing your recipe and techniques. They helped me a lot!
Why do you always make direct caramel as opposed to making it from a syrup? I find that you can have much more control with syrups, as the sugar melts evenly without the need to stir or swirl. And stirring caramel has a VERY high risk of crystallising it.
Susan Flavour intensity depends solely on temperature. The further up you take the caramel, the more intense it gets. By the way, after the hard crack stage, when sugar truly becomes caramel, the water has completely evaporated. It's only there to help the sugar melt evenly. If you heat it up to 170ºC, it will become dark brown and taste exactly the same as well-made direct caramel. The issue is: it's much harder to make it direct.
Yes, that makes sense. It's only that making it with water is more controllable, In my experience, I can't control the flavour of my caramel when I make it from dry sugar: it gets darker because it does not melt evenly and I can't stir it. That's what I mean with the flavour getting more intense.
This is your first recipe that I find myself thinking "that looks groce". I am talking about the chocolat part. Beside that using raw eggs is not advised it looks very grainy after stirring the eggwhite trough. Ah well... On to the next one.. :)
Whip 100ml of cream and stir it in together with the eggwhites. This will make your mousse a bit more gentle :D (we belgians care deeply for our chocolate mousse) Try it and let me know :D
i can hear in Jemma's voice she have or had same virus as me - loosing voice , whooping cough, then when you think its gone its coming back with sore throat ooooh it took me two weeks this year to get over it ! last year was like 2-3 days and fine but this year people say very nasty viruses around London......But caramel mouss looks that was GP doctor v ordered ! )))
I thought it was really good while I'm making .but sad part is it didnt get set.i kept one whole day and it was watery .I followed each step and didnt make any mistake
Why do you always say free range? Does it honestly matter? Non free range are stuffed into single bird cages and free range are just hundreds of hens shoved in 'rooms'
THIS TASTED ABSOLUTELY DELICIOUS OMG YOU NEED TO MAKE THIS!!!!! Thank you for the recipe!!! I tried to pasteurise the egg whites by using a double boiler and try do what Sally did in the silk pie video because I don’t like the idea of raw eggs, anyways I got impatient and messed everything up and it turned into scrambled egg whites, so I had to get three new egg whites, and I just gave up and mixed it in raw, it was the best thing i’ve eaten, so yummy 🤤 One thing I would change is, don’t add the caramel at the bottom, it was hard to scoop the caramel from all the way down there so I would recommend adding it in the middle or top, so you won’t get a big blob when you’re at the end
Hi Jemma! I'm in London right now and I was wondering if you were going to be in the crumbs and doilies shop tomorrow?(Friday 15th April) I would love to meet you!! Xox
Try one for quality control purposes? Oh oh, the friends didnt get one bit of the mousse :D At least, that would happen with my mousses, because those look really amazing. Its always a pleasure to watch your videos - and I will try this recipe. Then eat all of the mousse... and then try again for my friends :D Thank yout so much :) And to answer your question: enough is never enough when it comes to sweet yummy treats :D
OMG, Jemma, this desert is everything! I so want to try it. My question though is how do you keep your skin so clean, while eating all eating all those delicious things? Every time I eat something sweet, I have at least 1 pimple :-(. It's really annoying, cause I have a big sweet tooth.
I make this on a bi- weekly basis for my family of 6 & I have 2 double the recipe most of the time!!!! We luv this recipe & We luv the whole C&D team!!!
Hi Jemma! The way you made the salted caramel at the beginning of the video is different to the way you made it in your sauce video. Is that because it's not for a sauce? Thanks! :) x
Hi Jemma! I love your channel, and am a long time follower. Thank you for the time and effort of sharing with us and making it fun and delicious! This recipe got me inspired today and I was wondering if doing this with coconut would work? Have you ever tried to make coconut caramel with coconut cream like they sell in a can? Even making it from scratch isn't that hard. And for the bottom, instead of chocolate, adding sweet dehydrated coconut? Just an idea for a summer recipe :)
What does the egg yolk do? I mean, obviously the egg whites are gonna give the mousse its texture.. but what about the yolks? Since it doesnt get cooked it wont get hard or anything, wont it? I'm confused with this recipe :D
No it won't. The egg yolk adds the texture and creaminess to it (think custard). Your yolks won't ever get hard unless you freeze it! But then that means you'd be making ice cream instead :p
She has such a pretty face, and no offence but I don't feel her hair is does it justice. Just imagine how a nice and short haircut would bring forward her pretty features~
what do u think , is it possible to leave them in the fridge overnight bc some guests are coming over tomorrow and I wanted to make them already today ? thx
I love you Jemma you have given me the passion to keep on baking and get better at it your amazing and have talent with isn't something everyone has I will visit your shop soon x
