Name: Bamba mousse with salted caramel sesame tuile
Yield: 10

Serves: 10

For the ganache: In a heavy-based, medium-sized saucepan, bring the cream to the boil and pour it directly over the chocolate in a bowl, add the salt and whisk until silky and smooth.
For the salted caramel: Put the water and sugar in a saucepan over medium heat and swirl to combine – never stir.
In a separate pan, slowly warm the cream. Once the sugar has caramelised to golden brown, slowly pour in the cream, carefully as it may spit. Once it’s fully incorporated, add the salt and let it bubble away over low heat for 10 minutes.