Dessert of salted caramel, dry olives and crumbled biscuit

Recipe ingredients:

(for 4 people)

Mousee:
200 g of sugar
150 g of fresh cream
50 g of English cream
100 g of whipped cream
2 g of gelatin
5 g of salt

Biscuit:
200 g of toasted flour
100 g of butter
2 egg yolks
60 g of sugar
1 vanilla stick

Dry Olives
60 g of pitted black olives preserved in oil
100 g of sugar
100 g water

Preparation:

Pour the sugar in a saucepan
Bake until a caramel
Pour in fresh cream and salt
Mix until a smooth cream
Let cool
Add the English cream
Stir in gelatin and whipped cream
Pour the mixture into a container and let cool
Whip butter with sugar
Add the toasted flour, vanilla beans and egg yolks
Quickly mix until stiff dough
Let stand in the fridge for 30 min
Pass the dough in a potato masher
Place it on a baking tray and bake at 160 ° C for 15 minutes
Pour water into a saucepan and add the sugar
Cook until syrup
Add the olives well-drained and dried with a cloth
Bake for 3 minutes
Drain them well
Spread the olives on a baking tray lined with parchment paper
Preheat the oven to 80 ° C and insert the plate with olives
Let dry for about 2 hours until crispy

Presentation:

Place the "crumbled" pastry at the center of a holster
Add the mousse with the help of a spoon warm above the biscuit
Serve with olives