Baba de Camelo (Portuguese Caramel Mousse)

Ingredients

• 4 dl sweetened condensed milk
• 4 egg, separated and at room temperature
• 1 tsp lemon zest
• 1 tbsp lemon juice
• ½ tsp vanilla extract
• 1 pinch salt
• 40 g almonds, toasted and roughly chopped

Method

1. 1.

   Set up the water bath — Heat the oven to 200 °C. Pour the condensed milk into a shallow ovenproof dish, cover it tightly with foil and stand the dish in a roasting tin. Pour boiling water into the tin to come halfway up the sides of the dish.

2. 2.

   Bake to a dark caramel — Bake for 90 minutes, whisking the milk smooth once halfway through and topping up the water bath if it runs low. It is done when it has thickened and turned the colour of dark honey; whisk it glossy one last time.

3. 3.

   Cool the caramel — Lift the dish out of the water bath and let the caramel cool for 45 minutes, to room temperature. If it goes into the eggs hot it will scramble them.

4. 4.

   Beat in the yolks — Beat the egg yolks with the lemon zest, lemon juice and vanilla for 2 minutes, until pale and thick. Beat in the cooled caramel a spoonful at a time until the mixture is smooth, glossy and the colour of toffee.

5. 5.

   Fold in the egg whites — In a clean bowl, whisk the egg whites with the pinch of salt to firm peaks that hold their shape when the whisk is lifted. Fold a third into the caramel to loosen it, then fold in the rest in two additions, cutting down and lifting rather than stirring, until no white streaks remain.

6. 6.

   Chill and top with almonds — Divide the mousse between four glasses and chill for at least 4 hours, until set to a soft, spoonable cream. Scatter the toasted almonds over just before serving so they stay crisp.