The idea for this recipe came from 2 lines. I was reading Kate Zuckerman's recipe for Maple Syrup Anise Mousse and remembered a confection I used to enjoy called Liquorice Toffee made by Callard & Bowser.. It most definitely had the vanilla saltiness of the butterscotch flavour and the aniseed was unmistakable. The idea of a related mousse really intrigued me so here it is.

Ingredients :
  • 2½ tsp **gelatine
  • 135g (4¾ oz) sugar
  • 5 eggs, separated
  • 2 Tbsp caster sugar
  • 300ml (1¼ cup) thick cream
  • 4 star anise pods
  • Brandy Snaps
Method :
  1. Dissolve the gelatine in 3 tbsp cold water in a double saucepan over simmering water with the star anise pods.
  2. Dissolve sugar over low heat with 2 tbsp water.
  3. Bring to the boil and cook until syrup turns a rich brown caramel.
  4. Remove from the heat, cool for 5 minutes.
  5. Gradually add 4 tbsp of water, stirring to dilute the caramel.
  6. Wait about 5 minutes,  remove and discard the star anise pods then stir the gelatine into the hot caramel. Add salt and vanilla essence to the caramel and taste. Adjust these two ingredients until you are satisfied with the butterscotch flavour
  7. Whisk the egg yolks with the caster sugar until light and creamy, add the caramel and continue to whisk until mixture is fluffy. Taste again and make adjustments of salt and vanilla if required.
  8. Whip the cream and fold into the mixture, then whisk the egg whites until fluffy and fold into the caramel.
  9. Spoon into serving glasses or dishes. Serve with small Brandy snaps ( don't bother filling them with whipped cream just dip the very ends into cream to give the illusion. There is a lot of cream happening in this recipe that there really isn't a need for more.
**Note: It would be possible to substitute  agar  for the  gelatine  if you are vegetarian or just don't want gelatine. Just remember to keep the temperature above 35ºC while preparing any of the material after the addition of the agar. The agar couldn't be re-dissolved without problems as it requires an initial temperature of 85ºC to dissolve. It's OK to bring the temp down to 35ºC after dissolving it as it won't solidify until about 35ºC.

Agar could effectively be used at 0.7% concentration so for this recipe as stated you would need 4.2 gm by my 0.15 oz (1/6 oz)