Caramel Mousse

[Desserts]

170g/6oz granulated sugar

10g/1/3oz powdered gelatine

a squeeze of lemon juice

3 eggs

45g/1½oz caster sugar

150ml/¼ pint double cream

TO DECORATE

55g/2oz caster sugar

double cream, whipped

1. Melt the granulated sugar in a heavy pan with 3 tablespoons water and boil until it turns to a caramel brown. Pour in 5 tablespoons of water carefully. Cook on low until caramel is dissolved. Leave to cool slightly.

2. Sprinkle gelatine over the lemon juice with 4 tablespoons water in a small pan. Leave for 5 minutes to become spongy.

3. Whisk the eggs with the caster sugar in a bowl, set over a pan of simmering water until mousse like and thick. Remove from the heat and whisk until beginning to cool.

4. Dissolve the soaked gelatine over a low heat without boiling until liquid. Fold into the mousse mixture with the caramel sauce. Stir gently over a bowl of ice cubes until beginning to thicken and set.

5. Lightly whip the cream and fold into the mixture.

6. Pour into a serving dish and refrigerate until set.

7. Meanwhile make caramel chips for decoration, lightly oil a baking sheet. Put the sugar into a small heavy pan, heat gently, without any water, until it melts then turns to caramel. When it is evenly brown, pour immediately on to the oiled baking sheet. Allow to cool until hard as glass then break into small chips. Keep dry and cool until needed.

8. Decorate the mousse with rosettes of whipped cream and caramel chips.