Coffee Caramel Slice with Hazelnut Shortbread

Ingredients (serves 6)

• 1 tablespoon powdered gelatine
• 2 tablespoons cold water
• 385g Nestle Coffee & Milk (see note)
• 3 eggs, separated
• 300ml thickened cream, whipped to soft peaks
• 3 x 50g Crunchie bars, roughly chopped

Method

1. Place gelatine into a small bowl. Add water and stir to combine.
2. Pour Coffee & Milk into a small saucepan. Add gelatine. Cook over low heat, stirring constantly, for 5 minutes or until hot and gelatine has dissolved. Do not boil. Transfer to a bowl. Cool for 15 minutes. Add egg yolks, 1 at a time, stirring well after each addition.
3. Fold cream into coffee mixture. Using an electric mixer, beat eggwhites in a clean bowl until stiff peaks form. Gently stir half the eggwhite mixture into coffee mixture. Using a large metal spoon, fold through remaining eggwhite mixture.
4. Spoon mixture into 6 x 3/4-cup capacity heatproof dishes. Refrigerate for 3 hours.
5. Just before serving, sprinkle with Crunchie. Preheat a grill on medium. Place mousses under grill for 1 to 2 minutes or until Crunchie melts slightly.

Notes

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  Note: Nestle Coffee & Milk is found near the instant coffee in supermarkets.