This decadent dessert from Adam Gray is a elegant take on the tea-time favourite Millionaires shortbread. With a crumbly biscuit base, rich toffee mousse and chocolate jelly topping, this has all the classic elements but with a delicious twist.
The folder name
Please choose a different name.
Please enter a name for the new folder.
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
When melted, whisk together to form an emulsion. Sieve then chill. This will make around 650g
For the bases, blitz the digestives into fine crumbs. Melt the butter. Mix together
150g of digestive biscuits
125g of butter
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
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
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
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
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