Decadent eggless butterscotch mousse made from scarcth by caramelizing butter and sugar and setting with the vegetarian substitute of gelatin – Agar Agar!
Sometimes, you need to go the extra mile to tell the people you love how much they mean to you. **And with such a cheesy sentence, I make my debut as the romantic-at-heart lady** But seriously, I’m one of those who would starve to feed the people I love. Okay, okay, not starve. But I would happily sacrifice my share of a scrumptious cupcake for others… especially if I am the one who has made it!
Butterscotch is my mom’s favorite flavor. She doesn’t do over-the-top chocolate (I know, crazy right?!). But she’ll happily nibble on any form of butterscotch. This Butterscotch Mousse has been under development for quite sometime now just for her. Once I nailed the basic chocolate mousse recipe, I only had to find out how to make the butterscotch flavor stand out in the recipe. I needn’t have looked far, considering I’ve already made a smashing butterscotch pudding before!
Making butterscotch is very similar to making caramel… actually I think it is the same as making caramel. If you’ve taken care of a few basic points, then the rest of the recipe is simply a breeze to make!
Butterscotch Mousse – Printable RecipePrint
- 1/5 cup Water
- 1 Tablespoon Agar Agar Powder / Gelatin
- 2 cups Full Fat Milk (or half and half)
- 1 Tablespoon Cornstarch
- 1/2 cup Sugar (adjust to suit your taste for sweetness)
- 1/2 cup Water
- 2 Tablespoons Butter
- 1 teaspoon Vanilla or Butterscotch Extract
- 2 cups Whipped Cream*
- Chocolate or Butterscotch chips or Nuts for garnish
Note – Whipped Cream – Use 3/4 to 1 cup of cold heavy whipping cream to make 2 cups of whipped cream. Since the butterscotch mixture is sweet, you don’t have to add powdered sugar while whipping this cream. However, if you feel like you need additional sweetness, you can add 2-4 tablespoons of powdered sugar while whipping the cream to stiff peaks
- Whip the cream to form stiff peaks and keep it refrigerated until required.
- Heat up the milk. Reserve 1/4 cup of the milk and mix cornstarch in it. Set aside.
- In a clean pan, add the sugar and water and bring it to a gentle boil. Let the mixture keep boiling for 5-6 minutes. You’ll start to see that it starts turning a deep brown color. DO NOT STIR. Just let the mixture cook on medium low heat.
- Once the water has almost evaporated, add the butter and swirl the pan around.
- Once the butter has melted, add the milk / cream and mix well. At this point, you can stir to incorporate everything well.
- Add the cornstarch paste to the mixture and keep stirring constantly. In about 3-4 minutes, the mixture will start to thicken. Keep cooking till it has reached a thick sauce like consistency and coats the back of a wooden spoon.
- Add the agar-agar solution to the mixture and mix well. Let the mixture cook for 3-4 minutes while stirring constantly. Switch of the flame.
- As the mixture cools, keep stirring. This will prevent a skin from forming on top. Once the mixture is cool, add the vanilla / butterscotch extract and mix well.
- Pass the mixture through a sieve to get a smooth, lump free mixture.
- Add the cooled mixture to the previously whipped cream. Gently fold the mixture into the cream.
- Divide the mixture equally between serving glasses. Cover and chill in the refrigerator until it has set. (It could take about 3-4 hours)
- Garnish with chocolate chips or butterscotch chips, or chopped nuts & serve!
Butterscotch Mousse – Step by Step Pictorial
Mix agar agar flakes (or gelatin) with water and bring it to a boil. The agar will dissolve in the water
Bring sugar and water to a boil and let the sugar caramelize and turn a deep brown color. Then add the butter and mix well.
Add the milk / cream and mix well.
Add 1/4 cup of milk mixed with cornstarch while stirring constantly. You’ll notice that the mixture starts to thicken.
Add the agar agar solution and mix well. Taste and adjust for sweetness if required. Let it cook for 2-3 minutes. Switch off the flame and continue to stir the mixture. This prevents skin from forming.
Once it is cool, pass it through a sieve to get a smooth mixture. Add couple drops of vanilla or butterscotch extract and mix well. Add to whipped cream.
Fold the mixture into the whipped cream mixture. Pour into serving glasses.
Cover and Chill it in the fridge for 4-5 hours or until set. Decorate with chocolate shavings or butterscotch chips & serve!
I’ve got 3 other incredible recipes for making Mousse at home –
Instant Chocolate Mousse