Millionaire's mousse
by
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
Equipment
- Food processor or blender
- Bain-marie
- 20cm x 15cm tray
Method
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
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Millionaire's mousse
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