Caramel Mousse with Praline

• 225 g caster sugar
• 120 ml cold water
• 150 ml

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 mi