EggMousse

Method:

1 Caramel: First, place 50 grams of sugar in a pan and heat it without adding water.Stir with a spoon over low heat until it turns brown and bubbles form around the edges; then turn off the heat (be careful not to burn it).Add about 60 milliliters of hot water, stir well, and this is your caramel. Pour the caramel into glasses.

2 Mousse Method:Egg yolksTwo,Milk240 milliliters, 40 grams of sugar, mix over medium heat until the sugar dissolves completely; do not let it come to a boil.Gelatin powder 10 grams, 20 milliliters of water, mix in a small bowl and place it in hot water to dissolve; then add this mixture to the egg yolk liquid and stir well.Add a bit of rum orlemon juiceto remove any fishy smell, or you can usehoneywater as an alternative.Then filter the egg yolk mixture through a fine cloth (such as medical gauze available at pharmacies) to remove any bubbles.Pour the filtered egg yolk liquid into glasses that have been prepared with caramel. Then place the finished product in the refrigerator and let it chill for more than 2 hours.

When removing the mousse, press around the edge of the glass to separate it from the sides; this allows air inside and makes it easier to take out.Special note: If this is your first time making it, you can skip the caramel step as it's more complicated and may not succeed easily. The caramel is just for decoration when served.