Caramel mousse

For this recipe, the following elaborations are needed:

• Génoise sponge cake
• Basic syrup
• Whipped cream with sugar
• Basic English cream

SET UP

• Make caramel with the sugar and water.
• Add the cream and dissolve the caramel to obtain a toffee sauce.
• Meanwhile mix the cornstarch and the yolks.
• Add the toffee sauce to the mixture and heat up to 85 ºC to obtain pasteurization.
• Dissolve the soaked gelatine into the mixture.
• Cool the cream between 27 ºC and 29 ºC.
• Semi-whip the cream and add it to the mixture with gentle folding movements.
• Mold in the chosen format and cool.
• Cover with the sponge cake and soak it in light syrup.
• Give a cold blast until set.
• Remove from the mould, portion and decorate with whipped cream.
• Serve with English cream.
• For extra decoration try covering with toffee sauce, whipped cream or chocolate shavings to taste.