Recipe for caramel dream with biscuit base
This delightful cake has a digestive biscuit base, a delicious caramel mousse, and is coated with a glaze and gold dust. Perfect for a festive occasion.
Ingredients
- 1 can Condensed milk Boiled
- 3 gram Sea Salt
- 3 Gelatin Sheets
- 300 gram Whipping Cream
- 150 gram Digestive biscuits
- 75 gram Butter Melted
- 1 Glaze
Instructions
The Mousse:
- Boil the condensed milk in a pot, the can must always be covered with water.
- Put the warm caramel in a bowl, and add 2 g of salt.
- Soften 3 sheets of gelatin in cold water for 10 minutes. Squeeze out the water from the gelatin and stir it into the caramel.
- While the caramel cools slightly on the kitchen counter, whip 3½ dl of heavy cream into whipped cream.
- Mix 1/3 of the whipped cream into the caramel. Gently fold the remaining whipped cream into the caramel.
- Pour the caramel mousse into the desired mold and place it in the freezer.
The Base:
- Crush 150 g Digestive biscuits (10 biscuits) and mix the crumbs with 75 g melted butter.
- Press the biscuit mixture over the slightly frozen mousse and press it lightly.
- Return to the freezer.
The Glaze:
- This time I tried my hand with a ready-made Mirror Glaze.
