FROZEN CARAMEL MOUSSE
4 egg yolks, 140ml water, 1/2-1/3C sugar, 340ml double cream, 2.5ml vanilla.
Serves: 4
Source: Simca
METHOD
Beat yolks till pale. Boil 1/2C water, simmer. Caramelize sugar with 30ml water, pour in simmering water, stir heat to dissolve caramel. Gradually beat boiling caramel into egg yolks, whisking hard till creamy, cool quickly. Whip cream & vanilla. Reserve 1/4, fold rest into cooled egg mix. Pour into mould(s) and freeze. Serve with reserved cream on top.