Mousse Brulee

Method

1. Make the caramel. Combine the sugar and 1 tablespoon of water in a small, heavy saucepan. Cook gently until sugar dissolves, then increase the heat, rotating the saucepan gently, until a rich brown caramel forms. Remove from the heat and add the remaining water to dilute the caramel. (Do this carefully at first as the hot caramel will spit.) Cool for 5 minutes.
2. Sprinkle the gelatine over the water and leave to sponge. Stir into the hot caramel.
3. Beat egg yolks, sugar and vanilla essence until thick and lemon coloured. With the motor still running, add the caramel in a thin stream and beat until thick and fluffy.
4. Whip the cream until stiff peaks form and fold into the caramel mixture.
5. Beat the egg whites until they hold soft peaks. Fold the caramel mixture thoroughly into the whites.
6. Spoon the mousse into a large serving dish or 6 individual dishes. Chill until set. Dust with icing sugar and if you have a gas flamer, lightly caramelize the icing sugar. Serve at once.