Caramel mousse

1. Heat the sugar and water and stir to dissolve. Do not boil until all the sugar has dissolved. Simmer over a low heat without stirring until the syrup turns to a light caramel colour.
2. Whisk egg yolks and eggs with castor sugar until thick and mousse-like. Slowly drizzle in the caramel while beating well.
3. Whip half the cream, fold into the mousse and caramel and set in a bowl surrounded by ice.
4. Hydrate the gelatine in water and a little lemon juice. Place over a bowl of boiling water to dissolve. Stir a little of the mousse into the gelatine and then fold into the mousse. Place in fridge to set.
5. Serve with tart fruit or fold into fruit before allowing to set.
Serves 8.