Butterscotch mousse

This is essentially the same way that I make chocolate mousse; beat

the cream, whisk the egg whites but fold in velvety butterscotch

instead of melted chocolate.

75g Unsalted butter

100g Light brown sugar

300ml Double cream

Seeds from 1 vanilla pod

2 Eggs, separated

Slowly melt the butter in a pan on the hob. Add the sugar, vanilla and

a splash of cream. When the sugar has melted, take off the heat and

stir in the egg yolks. Whisk the remaining cream to thicken, then stir

in the butterscotch. Whisk up the egg whites; when they're fluffy

carefully fold into the creamy mixture. Spoon into teacups; chill in

the fridge for a couple of hours before serving with a sprinkle of

chocolate shards.