Easiest Way to Make Speedy Lotus Biscoff with Salted Caramel Mousse and Whipped Cream

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, lotus biscoff with salted caramel mousse and whipped cream. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Lotus Biscoff with Salted Caramel Mousse and Whipped Cream is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Lotus Biscoff with Salted Caramel Mousse and Whipped Cream is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have lotus biscoff with salted caramel mousse and whipped cream using 15 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Lotus Biscoff with Salted Caramel Mousse and Whipped Cream:

1. Get For Salted Caramel
2. Take 1 cup Sugar
3. Take 85 gms Salted Butter
4. Get 1/2 cup Heavy cream
5. Take 1 tsp Salt
6. Get For Caramel mousse
7. Prepare 100 gms Chilled Amul Fresh cream
8. Make ready 50 gms Chilled Whipping cream (non dairy)
9. Take 50 gms Salted caramel
10. Take For Assembling
11. Take 11 Lotus Biscoff
12. Get as needed Prepared Caramel Mousse
13. Prepare 100 gms Chilled Whipping cream (non dairy)
14. Prepare 1 tsp Vanilla extract
15. Prepare as needed Hershey's Chocolate syrup (optional)

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Instructions to make Lotus Biscoff with Salted Caramel Mousse and Whipped Cream:

1. Pour sugar in the thick bottom steel pan or non-stick pan. Melt the sugar till it's amber color on medium flame…adjust flame accordingly, if required lower the flame…it will roughly take about 5 minutes or so.
2. Then add butter and mix well. It will bubble…. cook for about 2 minutes…after this add fresh cream.
3. Mix well and cook for another 1 minute. Put the flame off and add salt and mix well. Your Salted Caramel is ready in 10 minutes. Pour it in clean dry jar / container. Once it cools it will thicken.
4. Here I am using a 180 ml straight dessert bowl. For the first layer (crust) Break the 8 Lotus biscoff and with a rolling pin crush it more but don't make it too fine…your Lotus Biscoff crumb is ready. Divide equally between the 4 glasses / bowls……this is your first layer (crust) and spread it evenly.
6. For the Salted Caramel mousse: Now mix the chilled fresh cream and non dairy whipping cream and whip it with am electric hand blender…when ripple starts forming after a minute or two….add the prepared salted caramel to it and whip it more till you get soft peaks.
7. Put it in a piping bag and put it on top of the Lotus Biscoff crumbs…each bowl will have approx. 50 gms of Salted Caramel Mousse. Gently tap the glass/ bowl on your palm or on the thick folded kitchen towel to even it out. Let it chill and firm for an hour or two before we put the whipped cream topping.
8. For the whipped cream topping : Take the chilled non dairy whipping cream and with an electric hand blender whip it for a minute, add the vanilla extract and whip again till you get a stiff peak. (The cream will only take about 5 minutes…don't over ship it.) As the non dairy whipping cream is slightly sweetened I don't add sugar.
9. Put it in a piping bag with a nozzle of your choice (I have used the open star nozzle.) and pipe the whipped cream on top of the chilled and firmed salted caramel mousse. Once done crush 1 more Lotus Biscoff and sprinkle on top of the whipped cream. Break two Lotus Biscoff into half and put it on top of the whipped cream. If you desire, drizzle the Hershey's chocolate syrup on it. (I did it for two).
10. Your yummilicious dessert is ready. Chill it at least for 2 hours before serving.

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