Caramel Mousse

**Ingredients:**

For the Caramel:

– 1 cup granulated sugar
– 1/4 cup water
– 3/4 cup heavy cream, warmed
– 2 tablespoons unsalted butter, room temperature
– 1 teaspoon vanilla extract

For the Mousse:

– 1 cup heavy cream, chilled
– 3 large egg yolks
– 1/4 cup granulated sugar
– 1 teaspoon gelatin
– 2 tablespoons cold water
– A pinch of salt

**Instructions:**

1. **Make the Caramel:**
– In a medium saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar is dissolved.
– Increase the heat to high and cook without stirring until the mixture turns a deep amber color, about 8-10 minutes.
– Remove from heat and carefully add the warmed heavy cream, stirring constantly. Be cautious as the mixture will bubble up.
– Stir in the butter and vanilla extract until smooth. Set aside to cool slightly.

2. **Prepare the Mousse Base:**
– In a medium bowl, whisk the egg yolks and granulated sugar together until the mixture becomes pale and thick.
– Gradually whisk in the slightly cooled caramel sauce until well combined.

3. **Bloom the Gelatin:**
– In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.
– Once bloomed, heat the gelatin in the microwave for about 10-15 seconds until melted. Stir the melted gelatin into the caramel mixture.

4. **Whip the Cream:**
– In a large mixing bowl, whip the chilled heavy cream with a pinch of salt until stiff peaks form.
– Gently fold the whipped cream into the caramel mixture until fully incorporated and smooth.

5. **Chill and Serve:**
– Divide the mousse into individual serving dishes and refrigerate for at least 2 hours, or until set.
– Serve chilled, optionally garnished with a drizzle of caramel sauce or a dollop of whipped cream.

Enjoy your creamy caramel mousse!