Caramel Mousse

Working Method

Add all the liquid to the mixing bowl.
Then add all the powder.
Using a flat beater combine liquid and powder on slow speed.
Mix on slow for 2 min and on meduim speed for 2 min.
Deposit 700g onto a 280x470mm bread lid.
Bake at 160˚ C for ±30 minutes.
Once cool, use a round cutter to cut 24 pieces from the slab to fit in the mould.
Melt Deli Dulce De Leche, White Choc Disc and the first Ambiante together making a ganache.
Whip the second Ambiante topping halfway up then add the deli dulce de leche ganache, and mix it through.
place a thin layer of cake at the bottom of the mould.
Fill each mould to the brim and scrape level then place in the fridge.
Place a thin layer of deli dulce de leche on top of each mousse then decorate with white chocolate shavings.

Author: Chipkins Puratos

Complexity level: