Method For The Caramel Mousse

1. Begin by sponging the gelatine in a bit of cold water.
2. Melt the caramel over a double boiler.
3. Melt the gelatine and combine it with the caramel.
4. Allow this mixture to cool into a sticky syrup.
5. In a chilled mixing bowl whip up the Rich’s^® Versatie^®
6. Slowly whip the sticky caramel syrup into the Rich’s^® Versatie^®.
7. Allow the mixture to chill overnight.

Method For The Pastry Cups

1. Cut and prepare the desired shape and size puff pastry cup.
2. Spray the pastry with a light spritz of water and crack coarse salt over.
3. Bake the puff pastry cups until crispy and golden brown.

Pro Tip: For a classic carrier, round is best. Square shaped carriers create a more modern feel.