CARAMEL MOUSSE

Makes enough for 2 cakes, if you are doing one layer

5 eggs

200 g (7 oz) caster (superfine) sugar, plus 50 g (1¾ oz) extra

50 ml (1¾ fl oz) water

600 ml (21 fl oz) thin (pouring) cream (35% fat)

1 vanilla bean, seeds scraped

4 titanium-strength gelatine sheets (or 6 teaspoons/20 g powdered gelatine)

300 ml (10½ fl oz) thin (pouring) cream (35% fat)

Separate the eggs, reserving the egg whites. Whisk the egg yolks in a heatproof bowl.

Put the 200 g (7 oz) sugar and water in a saucepan over medium heat. Stir until the sugar has dissolved, then bring to the boil. Continue to cook until you have a dark caramel (that’s an ‘Oops I’ve just burnt it!’ dark). Then add the cream and vanilla seeds and continue to boil, stirring until smooth.

Pour the mixture slowly over the egg yolks, whisking constantly. Return the mixture to the saucepan and stir over low heat until it thickens and coats the back of a spoon.

Meanwhile, soak the gelatine in a bowl of cold water for 5 minutes, then squeeze to remove the excess water. (If using powdered gelatine, first dissolve it in 30 ml/1 fl oz water.) Add to the saucepan and stir until dissolved. Strain through a sieve, into a bowl, and set aside to cool.

Fit the whisk attachment to an electric stand mixer; whisk the egg whites and extra 50 g (1¾ oz) sugar to soft peaks.

Whisk the cream to soft peaks, then fold into the egg whites. Gently fold the cooled caramel through the whites.

Your rich, silky mousse will keep in the fridge for 3 days.