Steph’s fun and inventive cola-themed dessert with cola caramel and sweet brandysnap will make any sweet tooth happy
For the Cola Caramel, place cola into a small saucepan and simmer over low heat until reduced to approximately 70ml syrup.
Add the cream and butter and whisk until combined.
Add salt, to taste then remove from the heat and set aside to cool.
For the Cola Mousse, place the gelatine into a small bowl and cover with cold water. Allow to soften then drain well and squeeze to remove excess water. Set aside.
Place 100ml cream and 1 tablespoon Cola Caramel into a medium bowl and whisk to firm peaks. Set aside in the fridge.
Place remaining 100ml cream in a small saucepan and heat to just below boiling point.
Place egg yolk and sugar into a medium bowl and whisk until thick and pale. Whisk in the hot cream then return to the saucepan. Place over low heat and stir continuously with a silicon spatula until mixture thickens and coats the back of a spoon. Remove from the heat.
Add gelatine and stir through until dissolved. Set aside to cool.
Once cold, fold through the whipped cream mixture. Set aside in the fridge until required.
For the Brandysnap, line 2 baking trays with baking paper.
Place the sugar and glucose into a small saucepan and place over low medium heat. Cook until lightly golden then remove from the heat.
Add the butter and whisk until combined. Add the flour and whisk until combined.
Place tablespoons of mixture onto the prepared trays, leaving space between and spread out slightly with an offset spatula.
Place into the oven and cook until bubbly and deep golden in colour.
Remove from the oven. Cool very slightly then use a round cutter to trim the brandy snaps into neat circles. Set aside to cool.
To serve, place the Cola Mousse in base of each serving bowl. Top with fresh raspberries. Place a Brandysnap on top of raspberries and serve with remaining Cola Caramel on the side.