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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.
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
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Millionaire's mousse
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