Caramel Mousse with Praline

Preparation info
  • serves


    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 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