Butterscotch mousse with a whipper?

[DaveGamble]

Hi,

I'm working on making a butterscotch mousse which resembles Angel Delight, which is a powdered custard which sets to a set foam.

Closest recipe I've found online is: http://www.nigella.com/recipes/view/butterscotch-mousse--1395

which is a mixture of a butterscotch sauce (3:4:4 mix of butter:brown sugar:cream), whipped cream (:8) and French meringue (:3); the recipe calls for simply folding all three together avoiding deflation.

It's fiddly, but mostly works, (doesn't set great) but it seems a clumsy strategy when there's a whipper around.

Also, there's a notable absence of egg yolk (or gelatine for that matter), which would make it a 'proper' custard.

Does anyone have any advice on strategies for making a quick set foam based on a sauce (like the butterscotch here)?

I'm considering trying something like:

Blend warm Butterscotch sauce:cream:yolk (11:8:2), into whipper, charge, shake and serve. (Possibly tempering the yolk into the sauce)

I'm just not sure what each ratio adjusts in the final recipe.

I've seen strategies like: blend sauce:xanthan:soy lecithin (100:100:1:1) charge and serve, which will obviously be less creamy, though I'm always a little concerned as to whether the final consistency will be too thick to dispense.

So, if anyone has any thoughts/ideas/experience they'd be happy to share, I'm all ears!

[SylviaLovegren]

This recipe doesn't use a whipper but is basically a butterscotch pudding with whipped cream -- sounds fairly straightforward and yummy.

http://www.carlahall.com/2013/01/03/cooking-with-love-recipe-butterscotch-mousse-with-vanilla-salt/

[DaveGamble]

FWIW, I pushed a poorly set version of the sauce,cream,meringue recipe above through the whipper, and resulting consistency was perfect. Seemed to stay fairly well set too.