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Epicurious
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Frozen Caramel Mousse with Sherry-Glazed Pears, Chocolate, and Salted Almonds

When I was going over the recipes to include in this book, next to this one my editor wrote in big letters “BY ALL MEANS.” So I took that as a “yes.” Because of the caramel, the mousse is slightly soft even when frozen, so it’s best stored in the coldest part of your freezer. But don’t forget about it back there. Once you taste it, I doubt that you will.

Cooks' Note

Before preparing this recipe, see Caramelization Guidelines, page 265.

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