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.
