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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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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
Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.
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Millionaire's mousse
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