This recipe requires very few ingredients but some technical finesse. If you are up for the challenge of making caramel then give this recipe a spin. A perfect dinner party dessert as you can make the day before and allow them to set over night.
As seen on LifeStyle FOOD.
Serves 6
Burnt sugar mousse
480ml thickened cream
220g white sugar
2 egg yolks
2 ½ gelatin leaves
Whip 280ml of the cream to soft peaks. Set aside in the fridge.
In a heavy-bottomed pan on a low heat, dry melt 200g of sugar.
When the sugar starts to liquefy and brown at the edges, drag the sugar towards the centre with a wooden spoon. This will prevent burning. Continue cooking over very low heat, stirring as little as possible until it turns to a deep caramel brown. Sugar is easy to burn so pay close attention.
To stop it cooking add the remaining 200ml of cream.
This will bubble and spit, so watch your arms!
Stir until the caramel is completely dissolved in the cream.
Turn off the heat and set aside for 10 minutes.
Soften the gelatine leaves in cold water for 5-10 minutes.
Whisk the yolks with the remaining 20g of sugar for 1 minute. While whisking, pour in a very thin stream of the hot cream caramel mix until it is 100% blended into the egg yolks.
Warm the mix on a low heat to 82°C. Use a candy thermometer to be precise.
Take off the heat and pour into a clean bowl. Whisk by hand for a minute and a half to cool the mix down a little.
Stir the softened gelatine leaves into the warm mix.
Strain and cool to room temperature (about 20°C.)
Fold the reserved whipped cream into the mix in thirds. Be careful not to lose too much air.
Pour the mousse into moulds, glasses or ramekin to set overnight.
Candied mandarin
2 mandarin skins, pith off
Water
100g sugar
Slice the mandarin skins into 5mm wide strips.
Put the mandarin peel into 1L of the water and bring to the boil.
Once boiling, strain out the peel.
Repeat this process 3 times, changing the water each time.
After the third time the skin should be tender but not mushy.
In a pot combine the sugar and 100ml clean water. Bring to the boil.
Once the sugar has dissolved, add the cooked peel and boil for 8 to 10 minutes or until the peel is translucent.
Leave to cool and store in the syrup in the fridge.
Top with the drained peel and a drizzle of the syrup to serve.