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Caramel Mousse
Book Information
The Elements of Dessert
Page: 426
Ingredients
Butter
Egg
Gelatin Sheet
Heavy Cream
Heavy Cream Stabilizer
This recipe is used in the following recipes:
Unusually Moist Chocolate Cake, Crème Fraîche Cream, Caramel Mousse, Chocolate Shortbread
Tags
Cakes (Entremets)