Caramel Mousse Recipe

Ingredients :

2.5 tsp

135g

5

2 tbsp

300ml

gelatine

sugar

eggs, separated

caster sugar

double cream

1. Dissolve the gelatine in 3 tbsp cold water in a double saucepan over simmering water.
2. Dissolve sugar over low heat with 2 tbsp water.
3. Bring to the boil and cook until syrup turns a rich brown caramel.
4. Remove from the heat, cool for 5 minutes.
5. Gradually add 4 tbsp of water, stirring to dilute the caramel.
6. Wait about 5minutes, then stir the gelatine into the hot caramel.
7. Whisk the egg yolks with the caster sugar until light and creamy, add the caramel and continue to whisk until mixture is fluffy.
8. Whip the cream and fold into the mixture, then whisk the egg whites until fluffy and fold into the caramel.
9. Spoon into serving glasses, top with extra cream and serve.

Serves 4

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