Walnut Mousse with Caramel Sauce Draft

How I make it

Caramel sauce

1. In a small saucepan, cook the sugar over medium heat until it turns into a golden brown caramel.

2. Add the milk and the 50 g (3½ tbsp) of cream and lower the heat.

3. Simmer for about 20 minutes, until the sauce thickens, then turn off the heat.

4. Let the sauce cool completely, at least 1 hour and preferably longer.

Mousse

1. In a stand mixer bowl, whip the 2 cartons of cream with the powdered sugar until firm but not too stiff.

2. Transfer the whipped cream to a large bowl, add ½ cup of the walnuts and fold in with a spatula until even.

Assembly

1. In another bowl, stir together the caramel sauce, cookie crumbs and half of the remaining walnuts into an even, sticky mixture.

2. Set out individual dishes or individual ring molds and press a ¼-inch (½ cm) layer of the caramel mixture into the bottom of each.

3. Fill with the mousse and sprinkle the rest of the ground walnuts on top.

4. Freeze for 1 hour, then move to the fridge.

5. Serve straight from the fridge.

What I've learned

• I make the caramel sauce a day ahead so it doesn't hold up the rest of the recipe.
• The dessert keeps in the fridge for up to 24 hours.
• I make sure it doesn't sit out of the fridge for long before serving.