Warm caramel foam, crunchy sponge toffee, velvety chocolate mousse.

In a saucepan, combine water and sugar. Cook over medium heat until sugar dissolves. Increase heat and boil until it turns a deep amber color.

Make the Caramel

Remove from heat and carefully whisk in heavy cream and butter until smooth. Stir in vanilla extract.

Add Cream and Butter

In a small bowl, bloom gelatin in a few tablespoons of water. Stir into the caramel mixture until dissolved.

Let the caramel cool slightly, then whip until light and frothy. Set aside in the fridge.

In a saucepan, combine sugar and corn syrup. Cook over medium heat until sugar dissolves.

Bring to a boil and cook until it turns a light amber color. Remove from heat and quickly stir in baking soda. The mixture will foam up.

Pour onto a parchment-lined baking sheet and allow to cool completely before breaking into pieces.

Melt dark chocolate in a heatproof bowl over simmering water. Let cool slightly.

In a separate bowl, whip heavy cream to soft peaks. Set aside.

In another bowl, beat egg whites until foamy. Gradually add sugar and continue beating until stiff peaks form.

Gently fold melted chocolate into the whipped cream, then fold in the beaten egg whites until no streaks remain.

Spoon mousse into serving dishes and chill in the refrigerator until set.