The perfect dessert to impress guests

We love this recipe- not only is it delicious but it's perfectly paired with our refreshing Elderflower Pressé!

 From Relish South West Second Helping, with foreword by Nathan Outlaw.  relishpublications.co.uk 

 

CARAMEL MOUSSE WITH SALTED CARAMEL GANACHE & FEUILLETINE

Serves 8

 

Ingredients

Peanut Mousse

150g crunch peanut butter

105ml full-fat milk

5 leaves gelatine (softened in cold water)

225g egg whites

150g caster sugar

500ml double cream (lightly whipped)

 

Salted Caramel Ganache

295g caster sugar

52g butter

50g cocoa butter

575ml double cream

26g glucose

3 gelatine leaves (softened in cold water)

425g 39% milk chocolate

15g Cornish sea salt

 

Gianduja

175g 55% milk chocolate

80g praline paste

 

Feuilletine Base

180g 35% dark chocolate

110g gianduja

210g praline paste

35g salted butter

105g hazelnuts (finely chopped)

135g walnuts (chopped)

175g feuilletine wafers

 

Garnish

Tempered chocolate pieces

White chocolate (finely grated)

8 silicone mini loaf moulds

Parchement paper

 

 

Method

For the peanut mouse (prepare ahead)

1. Warm the peanut butter and milk together, add the softened gelatine, then set aside to cool.

2. Whisk the egg whites to soft peak stage, add the caster sugar and whisk for a further 2 minutes. Fold the mixture into the lightly whipped cream, then fold in the peanut mix.

Pour into silicone moulds, freeze for 6 hours.

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For The Salted Caramel Ganache

1. Dry caramelise the sugar. When a golden colour is achieved, add the butter and cocoa butter.

2. Warm the cream and glucose together in a separate pan, then add the caramel mix. Squeeze the gelatine to remove any excess water and add to the pan. Slowly add the chocolate over a very low heat. Season with salt. Blend to emulsify and leave in a cool place to set.

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For The Gianduja

1. Melt the chocolate and paste together over a bain marie until smooth. Leave to set.

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For The Feuilletine Base

1. Heat the chocolate and gianduja to 45ºC, add praline and cool to 38ºC.

2. Add the butter and mix to emulsify. Once mixed, combine with the hazelnuts and walnuts before adding the wafers and mixing until fully incorporated.

3. Pour the mixture onto parchment paper and place another sheet on top. Roll to a thickness of 3mm, then allow to set in a cool place.

 4. When set, cut into rectangles 5mm bigger all round than the peanut mousse moulds.

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To Serve

1. Place the feuilletine base on a large plate and add the peanut mousse on top.

2. Pipe the caramel ganache on top of the mousse.

3. Garnish with tempered chocolate and dust with finely grated white chocolate. 

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Chef’s Tip

This can be made in advance. It can also be frozen and served as a parfait.

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9th September 2016

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