Soak the gelatine sheets in cold water. Put the milk,
In the meantime make an Italian meringue. Heat the remaining caster sugar with just enough water to wet it and dissolve the sugar. Stir over high heat just until the sugar crystals have completely dissolved, then bring the sugar to 118°C (244°F) softball stage. Whisk the eggwhites in an electric mixer at high speed until soft peaks are formed. With the motor still running, slowly pour on the hot sugar syrup. The eggwhites will dramatically increase in volume. Once all the sugar syrup has been added, turn the speed to medium and keep the machine whisking for a further 5 minutes.
Combine the thin and thick cream and whisk to soft peaks.
In a clean bowl, combine the Italian meringue, just-setting milk and gelatine mixture, and the cream mixture. Fold together until well incorporated. Refrigerate for a minimum of 4 hours to fully set.
Put the set milk mousse into a piping bag with a
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