Caramel Rum Mousse
Yield: 25 x 30mm silicon half spheres
240g Barker’s Professional Caramel Deluxe Filling
2g vanilla paste
35g dark rum
4 gelatine leaves
270g semi-whipped cream
Hydrate the gelatine.
Bring the 100g of cream, rum and vanilla to the boil. Remove from the heat and dissolve the hydrated gelatine into this.
Stir in the Barker’s Professional Caramel Deluxe Filling and allow the mixture to cool down slightly before folding in the semi-whipped cream.
Pipe the mixture into silicon moulds and allow the mousse to freeze firm before removing from the moulds.
1g vanilla paste
12g icing sugar
4g ground cinnamon
Whisk all of the ingredients together until firm peak. Store in the refrigerator until required.
Pipe Barker’s Professional Toffee Apple Patisserie Filling into the base of each tart and spread over with a palette knife to make it flat. Glaze each tart with Barker’s Professional Apricot Glaze.
Place the set Caramel Rum Mousse on top along with a quenelle of Cinnamon Crème. Decorate as desired.