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Millionaires mousse

Millionaires mousse

PT5H30M

1
For the toffee sauce, place the can condensed milk in a pan of water and simmer for 4 ½ hours, then leave to cool in a bowl of water so a toffee forms. Remove the caramelised milk from the can and melt with the butter and golden syrup together in a bain-marie
  • 400ml of condensed milk
  • 125g of butter
  • 125g of golden syrup
2
When melted, whisk together to form an emulsion. Sieve then chill. This will make around 650g
3
For the bases, blitz the digestives into fine crumbs. Melt the butter. Mix together
  • 150g of digestive biscuits
  • 125g of butter
4
Roll the mixture out between two sheets of silicon paper to fit a 20cm x 15cm tin or tray. Lower into the tray and press to the edges. Chill to set
5
For the mousse, warm the toffee sauce until it is hot enough to melt the gelatine. Drain the gelatine and mix into the toffee sauce, allow to cool to room temperature
  • 2 1/2 gelatine leaves
6
Whip the double cream to soft peaks. Fold the cream into the toffee sauce and spread in a layer on top of the biscuit base. Chill
  • 250ml of double cream
7
For the chocolate jelly, bring the sugar and water to a boil, add the cocoa and simmer for 5 minutes. Soak the gelatine in cold water. Remove the cocoa mix from the heat, add the drained gelatine and stir
  • 45g of caster sugar
  • 225ml of water
  • 3 gelatine leaves
  • 30g of cocoa powder
8
Allow the chocolate mixture to cool to room temperature. Pour the jelly over the other layers and leave to set. To plate cut into 1cm squares and arrange on a plate with some extra cocoa powder for dusting. Serve

Ingredients

Metric

Imperial

  • Mousse

    • 2 1/2 gelatine leaves, soaked in cold water
    • 250ml of double cream
  • Toffee sauce

    • 400ml of condensed milk
    • 125g of butter
    • 125g of golden syrup
  • Chocolate jelly

  • Base

    • 150g of digestive biscuits
    • 125g of butter

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