Caramel Frappé Mousse
Cherie Metcalfe
An absolutely stunning mousse, perfect to use as filling inside your Caramel Choux Buns (see page 98), or as a dessert with crumbled-up ginger kisses as a base and topped with whipped cream, Sugar Daddy and grated chocolate — it’s actually ridiculously delightful. The coffee is optional but really gives an amazing extra depth of flavour.
Ingredients
- 315g Whittaker’s Blondie or Caramilk
- 5 egg yolks
- 100g Sugar Daddy dulce de leche
- 60g coffee (optional)
- 30ml Baileys (optional)
- 1 teaspoon Bakers Salt Blend
- 250ml cream, whipped
Directions
- Melt the chocolate using your preferred method.
Whip the egg yolks and Sugar Daddy until light and fluffy (you should be able to see ribbons that slowly dissolve away) then add the coffee, Bakers Salt Blend and/or Baileys.
Whip up the whipped cream to medium peaks (it holds a peak then flops).
Stir the egg yolk mixture through the chocolate and then fold through whipped cream lightly until the mousse is a consistent colour.
Fill serving glasses or bowls and chill to set or put aside to make the choux buns.
