Caramel Mousse Dessert

Milk Sponge Cake

Preheat the oven to 180°C. In a large bowl, sift together the flour and baking powder. Set aside. In a separate bowl, beat the eggs and sugar with a mixer on high speed until light, fluffy and fluffy (about 5–7 minutes). Slowly add the oil to the egg mixture while mixing on low speed. Add the milk and mix until fully incorporated. Gradually fold in the flour mixture using a spatula or mixing on low speed until the batter is smooth and free of lumps. Do not overmix. Pour the batter into the rectangular mould FRT077 and sprinkle the white sesame seeds on top. Bake in the preheated oven for about 25–30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Caramel Mousse

Soak the gelatine in cold water. Heat the milk and pour it over the caramel milk chocolate chips. Stir until completely dissolved. Add the softened gelatine and stir until dissolved. Cool the mixture to 30–35°C. Whip the 35% fat UHT fresh cream to a semi-whipped consistency. Gently fold the whipped cream into the cooled caramel base. Pour into the moulds.

Custard

Soak the gelatin in cold water. Bring the milk to a boil with the vanilla essence. In a bowl, whisk the egg yolks with the sugar and cornstarch. Slowly pour the hot milk over the egg mixture to temper it, then return everything to the heat. Cook over medium heat, stirring, until thickened. Remove from heat, add the gelatin and stir to dissolve. Add the butter until smooth. Cover with cling film and let cool before using.

Chocolate Spray

Spray yellow DV3SB on frozen desserts for a velvet effect.

Assembly

Prepare the mold: Use the Pavoni PAVOFLEX "DAHAB" PX43120 silicone mould. Make sure the mould is clean and slightly cooled to facilitate layering. First layer – Pastry Cream: Pour a layer of pastry cream into a smaller insert. Freeze until completely hardened (this step helps to create a layered insert inside the mousse). Once frozen, unmould and store in the freezer until ready to use. Mousse layer: Pour or measure the caramel mousse into the Pavoni PAVOFLEX "DAHAB" PX43120 mould up to halfway. Tap the mold gently to eliminate air bubbles. Insert the frozen pastry cream insert into the center of the mousse layer. Press lightly to immerse it, but do not push it too far down. Add more caramel mousse until the mould is almost full. Level the surface with a spatula. Cut the milk sponge cake into discs the size of the mould. Place a sponge cake disc on top of each filled mould (this will be the base once turned upside down). Press gently to make it adhere to the mousse. Freeze the assembled dessert completely to make it easier to unmould and apply the spray.