Ingredients

100 gr sugar

400 gr cream

30 gr gelatine

10 gr salt

50 gr strawberry jam

5 gr   caramel sauce

2 gr   strawberry coulis

2 gr  brownies crumble

3  fresh limes

Method

Caramalise the sugar using dry caramel methods.

Whisk cream until stiff

Bloom the gelatin in ice water, add salt to the caramel & then add to the stiffed cream. Add the gelatin.

Pour the mousse in to desired mould then freeze until its set

Take a rough cut brownie & crumble into smaller pieces.  Bake until dry.

Add  water and of lime juice to the strawberry jam and reduce the coulis for 15 minutes at low heat until it starts to thicken.

Add 1 teaspoon of Maizena

Add the caramel and water then boil. Reduce heat and add cream

To Serve

Serve with 1 scoop of strawberry ice-cream  and strawberry coulis.

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