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Millionaires mousse

Millionaire's mousse

PT5H30M

1
For the toffee sauce, place the can condensed milk in a pan of water and simmer for 4 ½ hours (ensuring you keep the pan topped up), 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 then pass through a sieve. Chill in the fridge until needed - this will make around 650g
3
For the bases, blitz the digestives into fine crumbs. Melt the butter and mix with the digestives
  • 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
To make the mousse, warm the toffee sauce until hot but not simmering, then add the gelatine, stirring until it has completely melted. 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 in the fridge until set
  • 250ml of double cream
7
For the chocolate jelly, bring the sugar and water to the boil, add the cocoa and simmer for 5 minutes. Remove the cocoa mix from the heat, add the gelatine and stir until it has dissolved
  • 45g of caster sugar
  • 225ml of water
  • 3 gelatine leaves
  • 30g of cocoa powder
8
Allow the chocolate mixture to cool to room temperature then pour the jelly over the caramel mousse and leave to set
9
To plate cut into small squares and arrange on a plate with some extra cocoa powder for dusting. Serve

Ingredients

Metric

Imperial

  • Dulce de leche mousse

    • 400ml of condensed milk
    • 125g of butter
    • 125g of golden syrup
    • 2 1/2 gelatine leaves, soaked in cold water
    • 250ml of double cream
  • Base

    • 150g of digestive biscuits
    • 125g of butter
  • Chocolate jelly

    • 45g of caster sugar
    • 225ml of water
    • 30g of cocoa powder
    • 3 gelatine leaves, soaked in cold water

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