Amber Batik Mousse Cake - Puratos

Ingredients

• Soften the butter, then add in all the ingredients and mix until the cookies dough has developed.
• Bake at 180°C for 20 - 25 minutes.
• Melt the butter in a pot. Lower down the heat, add condensed milk, and stir well.
• Add Milo powder and cocoa powder, followed by salt; stir until even and combine.
• Off the heat, add the cookies and coat all the cookies evenly with chocolate custard.
• Pour it into a square baking tray and press down the mixture to a uniform thickness.
• Heat up the whipping cream (1) to 70°C; pour the hot cream into Belcolade Selection Amber CT and mix well, followed by the melted gelatine mass, and mix well.
• While waiting the mixture to cool down to 30°C, whip the whipping cream (2) to a soft peak, then fold into the mixture and mix well.