Charlotte russe with caramel sauce

Charlotte russe Line the sides
and base of a dessert mould or
soufflé dish with clingfilm. Line
the sides of the dish with the
finger biscuits, packing them
tightly together with the sugared
sides face outwards. Brush
the finger biscuits with 30 ml
of the liqueur and set aside.
Pour the milk into a small
saucepan and sprinkle the
gelatine on top. Leave to stand
for 5 minutes so the gelatine can
soften. Slowly heat the gelatine
mixture, stirring continuously
until the gelatine has dissolved.
Remove from the heat and stir
in the remaining liqueur. Whip
together the cream and vanilla
extract in a clean bowl until the
cream just begins to thicken.
Add the cooled gelatine mixture
while beating continuously.
Continue beating until soft
peaks begin to form. Fold in
the nuts and pour the mixture
into the lined mould or dish.
Cover with clingfilm and leave
in the fridge until set (about
2 hours).
Sauce Heat the sugar and water
in a saucepan over medium heat
without stirring. Heat until the
sugar turns an amber colour
(about 8 minutes). Swirl the
saucepan occasionally to ensure
the sugar caramelises evenly
but do not stir. Remove from the
heat once the sugar has turned
the desired colour and carefully
stir in the cream and butter,
making sure it doesn’t spatter.
Swirl the mixture in the
saucepan until the sauce is
smooth and thick. Leave to cool
until lukewarm. Unmould the
Charlotte on a plate, remove the
clingfilm and spoon the sauce
on top or serve separately.
Decorate with mint and serve
immediately.