Fanguito Recipe

Prepare the Gelatin

Soak the gelatin sheets in cold water for about 5-10 minutes until softened. Once softened, remove and squeeze out excess water.

Make the Caramel

In a saucepan over medium heat, combine the granulated sugar. Stir continuously until the sugar melts and turns a golden amber color. Be careful not to burn it.

Add Butter and Cream

Once the caramel is ready, remove it from heat and add the unsalted butter. Stir until melted. Gradually add the heavy cream while stirring continuously until well combined.

Combine Gelatin with Caramel

Return the saucepan to low heat and add the soaked gelatin sheets, stirring until dissolved. Remove from heat and stir in vanilla extract. Allow the mixture to cool to room temperature.

Whip Cream

In a separate bowl, whip the remaining heavy cream to soft peaks.

Fold and Chill

Gently fold the whipped cream into the cooled caramel mixture until combined. Pour into serving cups and refrigerate for at least 2 hours to set.

Mix Dry Ingredients

In a bowl, combine all-purpose flour and baking powder. Mix well.

Combine Wet Ingredients

In another bowl, whisk together the egg, milk, and vanilla extract. Add the melted butter and mix until smooth.

Make the Batter

Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.

Cook the Waffles

Preheat a waffle iron and lightly grease it. Pour an appropriate amount of batter into the waffle iron and cook until golden brown and crisp. Repeat with the remaining batter.

Cut into Croutons

Allow the waffles to cool slightly, then cut them into small crouton-sized pieces. Sprinkle with Maldon salt.

Prepare for Serving

Once the mousse has set, remove it from the refrigerator. Top each mousse with shaved or grated dark chocolate and a sprinkle of Maldon salt to taste.