Caramel mousse and fudge

To make the mousse, boil 200ml of the cream. Make a dark caramel with the glucose and 80g of the sugar and add the boiled cream

Whisk thoroughly until the mixture is smooth, leave to cool to 105°C, and then add the butter

Soak the gelatine in cold water for 5 minutes to soften, then add to the caramel mix. Pass the mousse through a sieve and leave to cool a little

Make a pâte à bombe by boiling the remaining 65g of sugar and the water together until it reaches the soft ball stage, which is when a drop of syrup dropped in water forms a very soft ball (112-116ºC). Separate the eggs and whisk the egg yolks in a food mixer until fluffy, then add the sugar syrup and whisk this in the food mixer

Add the egg yolk mixture to the caramel mix. Whip the remaining 250ml of cream and gently stir in. Fill a piping bag with the mixture and chill until needed

To make the butterscotch sauce, simmer the double cream. In a separate pan, melt the sugar until it resembles a dry, dark caramel

Whisk the warm cream into the caramel, then whisk in the butter. Remove from the heat and allow to cool

To make the fudge, melt the sugar, glucose, butter, double cream, single cream and icing sugar together until it reaches 121ºC. Add the seeds of the vanilla pod and a pinch of salt

Tip onto a lightly oiled 5mm deep tray and leave to cool. When set, cut into 5mm squares

To make the caramel sheets, cook the glucose and caster sugar together until a dark caramel colour and then pour in between 2 sheets of silicone paper

Roll with a rolling pin until very thin - approximately 1-2 mm thick - and allow to set. Once set, break into little pieces approximately 1cm each

Place the caramel sheets into an airtight plastic box with food grade silica gel, between sheets of baking parchment. Alternatively you can use a layer of uncooked rice if you can't get hold of the silica gel

Serve on spoons by piping the mousse into the front. Add a couple of squares of fudge and then pour on some of the butterscotch sauce. Place a caramel piece on top