Page 630 - YC Cooking School

1. Adding glucose to the sugar means that the sugar takes longer to caramelise, but it’s

an easier method than making dry caramel. You can control the degree of
caramelisation you achieve and you also don’t have to worry about over-stirring the
mixture. The glucose coats the sugar granules making them far less likely to clump up
and crystalise.
2. Remember to warm up the cream before adding it to the hot sugar and glucose
mixture. This is an important step as the temperature difference between the cold
cream and hot sugar could cause the sugar to clump up and form lumps.
3. If you don’t have glucose, you can use honey, golden syrup or maple syrup as a
substitute. The main benefit of using glucose is that it doesn’t add any flavour to the
caramel.

4. While the caramel mixture is forming in the saucepan, make sure that you mix it every
now and then to prevent it from burning or caramelising unevenly.
5. Take extra care when adding hot cream to the hot caramel. You’ll notice that it starts
to bubble furiously so stand back and add a little at a time.

How to apply the chocolate glaze
Glazing unmoulded mousse is quick, easy and produces an impressive finish. For this
technique it’s important that the mousse is completely frozen, otherwise the glaze will just
run right off it. Make the glaze and get all your equipment ready before taking the mousse
mould out of the freezer. The glaze should be at 35–40°C. When you’re ready, simply place
the mousse spheres onto a cooling rack with a catchment tray underneath and then pour
the white, milk or dark chocolate glaze over the mousse in one complete movement. As the
chocolate glaze sets, it will give the mousse a beautiful mirror-like finish.

Add a little decoration
To add a final impressive touch to the glazed chocolate domes, lift them one by one off the
cooling rack and place them onto a tray of chocolate curls. Push the chocolate curls around
the base of the mousse domes. They will stick and give a professional looking finish. Then

all that remains is to pop one of your chocolate decorations on top. Voilà.

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