Coffee and caramel mousse

For this recipe, the following elaborations are needed:

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

METHOD

• Make a medium sized amount of caramel with the sugar and water.
• Add the cream and dissolve the caramel to obtain a toffee sauce.
• Mix the sugar, the coffee, the cornstarch and the egg yolks and sieve.
• Add to the toffee sauce and heat up to 85 ºC to obtain pasteurization.
• Dissolve the soaked gelatine into the mixture.
• Cool the cream to 27 ºC.
• Semi-whip the cream and add it to the mixture with gentle folding movements.
• Place into the chosen mould format and cool.
• Cover with the sponge cake and soak it in light syrup.
• Give a blast of cold until set.
• Remove from the moulds, portion and decorate with whipped cream.
• Serve with English cream.