Caramel Mousse Dessert

Directions

1. Milk Sponge Cake

2. Preheat your oven to 180°C . Prepare your cake pan by greasing and flouring it or lining it with parchment paper

3. In a large mixing bowl, sift together the flour and baking powder. Set aside

4. In another bowl, beat the eggs and sugar together using a mixer on high speed until the mixture becomes light, pale, and fluffy (about 5–7 minutes).

5. Slowly add the oil to the egg mixture while continuing to mix on low speed.

6. Add the milk and mix until fully incorporated.

7. Gradually fold in the flour mixture using a spatula or mix on low speed until the batter is smooth and lump-free. Do not overmix.

8. Pour the batter into the prepared cake pan and tap gently to release any air bubbles.

9. Sprinkle the White sesame seeds on top

10. Bake in the preheated oven for approximately 25–30 minutes, or until a toothpick inserted in the center comes out clean.

11. Remove from oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely

Caramel Mousse

1. Soak gelatin in cold water

2. Heat the milk and pour it over the GOLD Specialty Chocolate 30.4%, Coins . Stir until fully melted.

3. Add the softened gelatin and mix to dissolve

4. Cool the mixture to 30–35°C (86–95°F).

5. Whip the Fresh UHT Whipping Cream 35% Fat to soft peaks.

6. Fold the whipped cream into the cooled caramel base

7. Pour into molds.

Custard Cream

1. Soak gelatin in cold water

2. Bring milk and Vanilla Essence for flavouring to a simmer.

3. Whisk egg yolks, sugar, and corn flour in a bowl

4. Temper with the hot milk, then return to the pan.

5. Cook over medium heat, stirring, until thickened.

6. Remove from heat, add gelatin, stir to dissolve.

7. Incorporate butter until smooth.

8. Cover with plastic wrap (touching surface). Cool before use.

Chocolate Spray

1. Melt Callebaut GOLD Specialty Chocolate 30.4%, and Cocoa Butter together

2. Cool to 40°C (95–104°F).

3. Spray over frozen desserts for a velvet finish.

Assembly

1. Prepare the Mold: Use Pavoni Silicon Mould PAVOFLEX "DAHAB" PX43120

2. Ensure molds are clean and slightly chilled for easier layering

3. Base Layer – Custard Cream: Pour a layer of custard cream into A smaller insert

4. Freeze until solid (this step helps create a layered insert inside the mousse).

5. Once frozen, unmold and keep in the freezer until ready to use.

6. Mousse Layer: Pipe or pour caramel mousse into the Pavoni Silicon Mould PAVOFLEX "DAHAB" PX43120, filling halfway

7. Gently tap the mold to remove air bubbles.

8. Place the frozen custard cream insert into the center of the mousse layer.

9. Press lightly to submerge it but not push it all the way down

10. Add more caramel mousse until the mold is nearly full.

11. Smooth the top using a palette knife.

12. Cut the milk sponge cake into discs to fit your mold.

13. Place a piece of sponge on top of each filled mold (this will be the base when flipped).

14. Press gently to ensure it adheres to the mousse

15. Freeze the assembled dessert completely to allow for clean unmolding and spraying.