※ Butterscotch Mousse with Chocolate & Honeycomb

  • 1 large egg, lightly beaten.
  • 1 cup of butterscotch chips or morsels.
  • 1 cup of whipped cream.
  • 3 tablespoons of butter.
  • 3 tablespoons of water.
  • 1 tablespoon of instant coffee granules
  • 1 crunchie or violet crumble smashed into small pieces

In a saucepan, combine the butterscotch, butter, coffee granules and water.
Cook over a low heat until the butterscotch and butter melt.
Slowly stir the hot mixture into egg.
Cook for about one minute over a medium heat, stirring constantly.
Remove from heat allow to cool.
Fold in the whipped cream.
Cover and refrigerate.
Garnish with smashed honeycomb just before serving or honeycomb goes soggy and disintegrates.


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