-French-

Salted caramel mousse

by Crumbs

Ingredients

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Dessert serves 8

1.

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.

2.

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.

3.

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).

4.

Softly whip the remaining 250ml double cream to ribbon stage, and whip the egg whites to stiff peaks.

5.

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.

6.

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.

7.

Sprinkle on the popping candy balls, then the crushed wafer biscuits and serve.

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