Image is for illustrative purposes only.
This is a firm-set white chocolate mousse with a butterscotch heart. Brown sugar is taken to a caramel, softened with cream, butter and rum, then carried into melted white chocolate, so the finished mousse tastes of toffee and butter rather than plain sweetness, with the rum keeping it from cloying.
Because it carries gelatine as well as white chocolate, it sets firm enough to hold a clean edge. Use it in mousse rings and moulded cakes, as a layer between sponges, or piped into small pastries and tartlets where the filling has to stand up once it is cut.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 904
Number of Units: 2
Unit Size: 20 cm round mousse cake, about 900 g of mousse each
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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140 |
4.9 ounces
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Brown Sugar
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar).
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B
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40 |
1.4 fluid_ounces
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Thickened Cream
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
for the caramel
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warmed |
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C
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15 |
0.5 ounce
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Butter
Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.
unsalted
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diced |
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D
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15 |
1 tablespoon
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Rum
dark
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E
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540 |
19 ounces
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White Chocolate (Compound)
Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy.
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melted |
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F
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18 |
0.6 ounce
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Gelatin
Gelatin or gelatine (from Latin: gelatus meaning "stiff", "frozen") is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.
powdered
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G
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40 |
1.4 fluid_ounces
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Water
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cold |
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H
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40 |
2 Egg Yolks
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Egg Yolk
The egg yolk is the internal yellow part of an egg.
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room temperature |
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I
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60 |
1.2 Whole Eggs
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Whole Egg
Eggs are one of the most common ingredients in a typical cake. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in baking. Usually an eggs role in a cake is to add moisture and richness, act as a raising agent as well as a glue to bind the ingredients together.
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room temperature |
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J
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900 |
3.8 cups
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Thickened Cream
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
for whipping
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cold |
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1808
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Sprinkle F (gelatine powder) over G (cold water) in a small bowl and leave it to swell. Line or prepare your mousse rings and have the sponge bases ready before you start, as the mousse sets quickly. |
Gelatine fully swollen and spongy, no dry powder left |
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2 |
Caramelise |
Melt A (brown sugar) in a heavy saucepan over medium heat, stirring only enough to keep it moving. |
Melted, smooth and deep amber, with a caramel smell; do not let it burn |
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3 |
Add |
Take the pan off the heat and carefully add B, C and D (thickened cream, butter and rum). Stand back, as it will steam and bubble up. Return to low heat and stir until the caramel has dissolved into the cream. |
Smooth, glossy butterscotch with no hard lumps of caramel |
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4 |
Sieve |
Pass the hot butterscotch through a fine sieve into a large bowl. |
Clean and lump free |
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5 |
Combine |
Stir E (melted white chocolate) into the warm butterscotch, then add the swollen gelatine and stir until it has completely dissolved. |
Even, smooth and shiny; gelatine dissolved with no threads showing |
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6 |
Whisk |
Whisk H and I (egg yolks and whole eggs) together in a bowl set over a pan of simmering water until warm, thick and pale, then whip off the heat until the mixture holds a ribbon. |
Thick, pale and tripled in volume; the mixture should reach about 70°C (160°F) for safety |
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7 |
Fold |
Fold the whipped eggs into the white chocolate butterscotch while the base is still just warm. |
Base still fluid and around body temperature, so nothing sets in streaks |
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8 |
Whip |
Whip J (thickened cream) until it holds soft peaks, then fold it through the mixture in two or three lots. |
Soft peaks only; over-whipped cream will make the mousse grainy |
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9 |
Fill |
Pour or pipe the mousse straight into the prepared rings or moulds and level the surface. |
Mousse still pourable, surface smooth and even |
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10 |
Set |
Refrigerate until firm before glazing, unmoulding or cutting. |
At least 4 hours, or overnight; firm to a light touch and holding a clean edge |
Important Notes
At this size the recipe makes about 1,800 g of mousse, enough for two 20 cm round mousse cakes of roughly 900 g each, or a good number of small moulded pastries. Work quickly once the gelatine is in, as the white chocolate and gelatine together begin to set as soon as the mixture cools. Keep the finished mousse covered in the fridge and use it within three days; moulded and frozen cakes made with it thaw well in the refrigerator. If the butterscotch cools and thickens before you fold in the eggs, warm it gently again, but never let it get hot enough to melt the whipped cream.
Tools & Arrangements
Heavy based saucepan, fine sieve, heatproof mixing bowls, electric mixer or hand beaters, whisk, rubber spatula, small bowl for blooming gelatine, digital thermometer, mousse rings or moulds, palette knife, scales.
