• 225 g caster sugar
• 120 ml cold water
• 150 ml hot water
• 4 egg yolks, preferably free-range
• 2 level teaspoons gelatine
• 2 tablespoons water
• 300 ml whipped cream

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 2 tablespoons of water in a small bowl, then put the bowl into a saucepan of simmering water until the gelatine has completely dissolved. Stir a few spoonfuls of the mousse into the gelatine, then carefully add the mixture to the rest of the mousse. Fold in the cream gently and pour into a serving dish. Chill until set.

Decorate the mousse with rosettes of cream and crushed praline.