- 8 ounces mascarpone cheese, at room temperature
- 2 sheets gelatin
- 1 1/2 ounces granulated sugar
- ¼ teaspoon salt
- 1/2 cup plus 2 tablespoons milk
- 3 tablespoons olive oil
- 2 1/2 ounces egg yolks (by weight)
- 1 cup heavy cream
Place the mascarpone in a large mixing bowl.
Bloom the gelatin sheets by soaking in a shallow bowl covered with cool water.
Bring the sugar, salt, milk, and olive oil to a simmer on the stovetop.
Temper in the egg yolks, return the mixture to the stovetop, and cook until the mixture coats the back of a spoon. Remove the pot from the heat and remove the gelatin from the cool water. Add the gelatin to the pot and whisk to melt the gelatin. Strain the mixture through a fine mesh sieve into a bowl, then place the bowl in an ice bath and chill the mixture to room temperature.
In a separate bowl, whip the cream to medium peaks.
Using a large rubber spatula, fold about 1/3 of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream. Keep mousse refrigerated until ready to assemble the desserts.
To serve, the mousse can be placed in a piping bag so that it is easy to layer between the cake and the salted caramel sauce.
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