Spiced Bread Iced Mousse

Ingredients:

• 165g caster sugar

• 50ml water

• 4 egg yolks

• 210ml milk

• 160g spiced bread

• 225ml double cream

• 4 egg whites

  
  

Method:

1. In a small saucepan, combine 125g of the caster sugar with the water. Heat gently, stirring until the sugar has dissolved. Increase the heat and boil the mixture without stirring until it reaches the soft boil stage (approximately 115°C on a sugar thermometer).

   
   

2. While the syrup is heating, whisk the egg yolks in a stand mixer until thick and pale. Once the sugar syrup is ready, slowly drizzle it into the egg yolks in a steady stream while the mixer is running at high speed. Continue whisking until the mixture cools down.

   
   

3. In a separate saucepan, bring the milk to a boil. Add the spiced bread and set aside for a few minutes to allow the bread to absorb the milk. Transfer the mixture to a blender and puree until smooth.

   
   

4. Gently fold the spiced bread puree into the egg yolk mixture, then fold in the double cream.

   
   

5. In another bowl, whisk the egg whites until soft peaks form. Gradually sprinkle in the remaining sugar and continue whisking until stiff peaks form and the mixture is glossy.

   
   

6. Carefully fold the whipped egg whites into the spiced bread mixture.

   
   

7. Divide the mousse mixture into eight metal rings or moulds. Place them in the freezer for at least four hours, or until fully set.

   
   

8. Serve chilled, removing the mousse from the rings just before serving.