Melt the sugar in a heavy-based saucepan until you have created a golden caramel. Don’t take the caramel too far, as it will taste bitter and burnt. For best results, it should reach about 175C on a sugar thermometer.
Add in the butter, then stir in 200ml of the double cream. The reaction can be quite violent – so be careful, as the sugar will be very hot. Once all of the caramel has dissolved and there are no lumps, season with a few good pinches of Malden sea salt.
Stir in 2 softened and strained gelatine leaves while the caramel is still hot, and stir until incorporated. Allow the mix to cool (this can be sped up by pouring it onto a flat tray).
Softly whip the remaining 250ml double cream to ribbon stage, and whip the egg whites to stiff peaks.
Add all the whipped cream and 1/3 of the egg whites into the cooled caramel mixture and gently fold together, then add the remaining 2/3 of the whites and fold together to complete the mousse. – Spoon the mix into glasses, tip to flatten and chill in the fridge.
Meanwhile, make the popping ganache. Heat the water till it simmers, mix in the chocolate to make a sauce consistency, and then pour over the set caramel mousses. Place back in the fridge to chill.
Share this recipe: