Caramel Mousse and Fudge Recipe - Great British Chefs
Tom Aikens combines rich caramel mousse with small squares of fudge and a caramel shard in this beautiful petit four recipe
Ingredients
- 450ml of whipping cream
- 50g of glucose
- 145g of caster sugar
- 35g of butter
- 2 gelatine leaves
- 50ml of water
- 3 eggs
- 70g of caster sugar
- 25g of glucose
- 25g of unsalted butter
- 30ml of double cream
- 30ml of single cream
- 4g of icing sugar
- 1 vanilla pod
- salt
- 130ml of double cream
- 50g of caster sugar
- 50g of butter
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