| 摘要 |
A method for manufacturing a caramel mousse according to an embodiment of the present invention comprises: a syrup preparing step for heating 100 parts by weight of a first sugars, 25-40 parts by weight of a second sugars, and 35-50 parts by weight of water in a first heating vessel for 10-15 minutes; a vanilla cream preparing step for heating 100-110 parts by weight of a first cream, 25-40 parts by weight of a third sugars, 1-5 parts by weight of vanilla flavoring, and 0.1-1 parts by weight of reduced-sodium salt in a second heating vessel for 5-8 minutes; a gelatin-caramel preparing step for mixing the syrup and the vanilla cream; and a cream adding step for whipping 170-190 parts by weight of a second cream in a whisker and dividing it into 2-5 sections and mixing each section of the whipped cream with the gelatin-caramel at a time, and then stirring them. [Reference numerals] (S110) Preparing syrup; (S120) Preparing vanilla cream; (S130) Mixing (caramel); (S140) Preparing and adding gelatin; (S150) Preparing and adding cream |
