I found this recipe in Bo Friberg's "The Professional Pastry Chef". It is called Caramel-Macadamia Nut Mousse; maybe you can just omit the nuts or maybe not. Sounds yummy either way. I haven't tried this recipe myself but most of the recipes from this book are good. If you do try it, do tell us how it came out. Hope this helps.Caramel-Macadamia Nut Mousseyield: 6 cups
2 c heavy cream
1 tbsp. unflavored gelatin
1/3 c cold water
10 ounces granulated sugar
3/4 c hot water
4 ounces unsalted macadamia nuts, toasted and coarsely crushed
1. Whip the cream to soft peaks. Set aside in the refrigerator.
2. Sprinkle the gelatin over the cold water and set aside to soften.
3. Caramelize the sugar to a light brown color* . Add the hot water and cook out any lumps. Set aside off the heat.
4. Whip the eggs for about 3 minutes at high speed. Lower the speed and pour the hot caramel into the eggs in a steady stream. Turn back to high speed and continue whipping until the mixture is cold and form soft peaks. Fold in the reserved whipped cream.
5. Place the gelatin mixture over a bain-marie and beat until dissolved. Do not overheat. rapidly mix the gelatin into a small portion of the cream, then quickly add that mixture to the remainder of the cream. Fold in the macadamia nuts.
* Note: It is important to caramelize the sugar dark enough, not only to color the filling, but also to give it a caramel flavour.
Good luck and hope you'll get the order!