Millionaire's Mousse Recipe - Great British Chefs

Petit four
medium
25
5 hours 30 minutes, plus chilling

PT5H30M

This decadent dessert from Adam Gray is a elegant take on the tea-time favourite Millionaire's shortbread. With a crumbly biscuit base, rich dulce de leche mousse and chocolate jelly topping, this has all the classic elements but with a delicious twist.

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Ingredients

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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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Food processor or blender
Bain-marie
20cm x 15cm tray

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

When melted, whisk together to form an emulsion then pass through a sieve. Chill in the fridge until needed - this will make around 650g

For the bases, blitz the digestives into fine crumbs. Melt the butter and mix with the digestives

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

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

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

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