The Carameltdown

Method

• Caramel Mousse: Combine half the caramel sauce and the white chocolate in a small bowl. Stir over a pot of boiling water until the chocolate melts. Set aside and cool to room temperature.
• Heat the remaining caramel sauce in a small pot. Soak the gelatine sheets in cold water until soft. Remove the gelatine sheets and shake off excess water. Whisk the soft gelatine sheets into the hot caramel sauce until dissolved. Then combine with the warm caramel and white chocolate mixture. Allow to stand and come to room temperature.
• Beat eggs and yolk in a mixer until pale and fluffy. Place the sugar and water in a saucepan and bring to a simmer until the sugar is dissolved. With the mixer running, pour the sugar mix slowly into the egg and sugar mixture until combined. Fold the egg and sugar mix into the caramel mixture and then one third of this into the cream. Once combined mix the remaining mixture into the remaining cream. Place in the fridge until set.
• Raspberry Sauce: combine all ingredients in a saucepan and bring to a simmer. Cook on low until the raspberries begin to break down. Take off the heat and allow to cool. Blend the mixture in a blender, then pass through a sieve to remove the seeds. Refrigerate until cold.
• To Assemble: Spoon a teaspoon of jam into the centre of the plate. Sandwich a large tablespoon of caramel mousse in between two biscuits and place on top of the jam. Spoon a tablespoon of raspberry sauce around the biscuits and garnish with fresh strawberries. Scoop a ball of peanut butter icecream on top of the biscuit and drizzle with caramel sauce. Dust over some icing sugar and serve.