Salted Caramel Tea Mousse
- SALTED CARAMEL TEA MOUSSE
- 1 tsp Mosi Morning Black loose leaf tea
- 6 oz unwrapped caramels
- ¼ C half-and-half ⅛ tsp salt
- 1 C (8 oz) cream cheese
- ¼ C (2 oz) brown sugar
- ½ tsp vanilla 1 C (9 oz) heavy cream
- WHIPPED CREAM
- ⅓ C (3 oz) heavy cream
- 2 tsp sugar
- ¼ tsp vanilla
- Gold sprinkles or edible gold glitter, garnish (optional)
Tools + Equipment
- Mosi All-in-One infuser to combine all the ingredients easily
- Measuring spoons
- Measuring cup
MAKE THE SALTED CARAMEL TEA MOUSSE:
STEP 1: Fill the silicone sieve with Mosi Morning Black tea and secure it to the infuser lid.
STEP 2: Attach the lid and pour water (about 185 degrees which has small boiling bubbles) into your infuser through the spout.
STEP 3: Switch up the lock and flip the infuser upside down for 2-4 minutes. Flip over and let the tea sit for 15 minutes or until it is cooled off.
STEP 4: Meanwhile, unwrap the caramels. In a small bowl, gently heat caramels with half-and-half and salt until completely melted and smooth. Let cool to room temperature.
STEP 5: In a separate bowl, whip cream cheese, vanilla, brown sugar, and steeped tea until smooth.
STEP 6: Add completely cooled caramel mixture and heavy cream. Whip until soft peaks form.
MAKE THE WHIPPED CREAM TOPPING:
STEP 7: In a bowl, add heavy cream, sugar, and vanilla. Whip until stiff peaks form.
STEP 8: Use a spoon or a pastry bag with a large circular tip to pipe salted caramel mousse into small serving dishes.
STEP 9: Top mousse with a small dollop of whipped cream. For extra fun, sprinkle with gold sprinkles or edible gold glitter just before serving.
STEP 10: Serve chilled. Store in the refrigerator for up to 4-5 days.
*Makes 6 servings