Owen Ben Davies UK

Recipe: Frozen Butterscotch Mousse


  • 125g light soft brown sugar
  • 25g butter
  • Pinch of salt
  • 120ml water
  • 4 egg yolks
  • 250ml double cream
  • 1 ½ teaspoons of vanilla essence


  • 1 pint plastic container suitable for putting in the freezer
  • 1 heatproof mixing bowl the right size to be able to place over a pan of simmering water


  1. Put the sugar, butter and salt in a saucepan over a gentle heat
  2. Stir until the butter has melted and the sugar dissolved
  3. Boil for 1 minute
  4. Stir in the water and cook until the mixture is smooth and syrupy
  5. Whip the cream with the vanilla essence until thick
  6. Beat the egg yolks in a heatproof container then gradually beat in the butterscotch mix
  7. Place the bowl over a pan of simmering water and heat
  8. Beat until the mix is light and fluffy
  9. Allow to cool then fold in the cream
  10. Put in container and freeze until firm