Put the caster sugar and cold water into a heavy-bottomed saucepan and stir over a gentle heat until the sugar is dissolved and the water comes to the boil. Continue to boil until it turns a nice chestnut-brown colour. Remove from the heat and immediately add the hot water. Return to a low heat and cook until the caramel thickens to a thick, syrupy texture, approximately 3 or 4 minutes.
Meanwhile, whisk the egg yolks until fluffy, then pour the boiling caramel on to the egg yolks, whisking all the time until the mixture reaches the ribbon stage or will hold a figure of 8. ‘Sponge’ the gelatine in the
Decorate the mousse with rosettes of cream and crushed praline.
© 2001 Darina Allen. All rights reserved.