Salted caramel mousse
A rich and indulgent dessert that's simple to make.
- 25g cornflour
- 2tbspcocoa powder
- 50gcaster sugar
- 200mldouble cream
- 125gcaster sugar
- 1tbsp water
- 100mldouble cream
- 2g salt
- 175g gluten free flour
- 75g butter
- 50gcaster sugar
- 25gdark chocolate drops
- Pinch of sea salt flakes
- Pre-heat the oven to 190C, 170C fan, Gas mark 5
- Dissolve the cornflour, sugar and cocoa in a little of the milk.
- Pour the remaining milk in the pan and heat gently. Stir in the cornflour mixture, cook until thick and then add the butter, stirring until mixed in then decant and leave to chill.
For the caramel:
- Put the sugar in a heavy-based pan with the water, place over a high heat and swirl the pan gently until the sugar melts. Continue cooking the sugar until it starts to colour, continue swirling until the sugar is fluid and evenly coloured.
- Add the cream in a steady stream, it will bubble vigorously; stir until you have a golden and smooth caramel sauce with no lumps, sprinkle in the salt and leave to go cold.
For the base:
- Place the flour, butter and sugar into a bowl. Rub together to make a loose dough, lay out on a tray and place in your pre-heated oven baking until crisp and golden. Leave to cool and then crush. Place in the bottom of the glasses.
To make the mousse:
- Whip the cream to soft peak stage and then add a third into the chilled cocoa mixture, stir to loosen the mixture off, add the remaining cream in two batches, stirring well between each batch.
- Whisk the mousse until thick and creamy. Put the mousse mixture in a piping bag and divide between the dessert dishes, smooth the top.
- Put the caramel in a piping bag, and pipe over the top of the mousse in an even layer. Swirl the glass slightly to ensure the caramel covers the mousse evenly, decorate with a few chopped chocolate drops and a sprinkle of salt.