CARAMEL MOUSSE WITH PRALINE
225g castor sugar
300ml whipped cream
150ml hot water
4 egg yolks
2 tablesp. Water
2 level teasp. Gelatine
30g whole almonds
30g sugar (unskinned)
Put the castor
sugar into a heavy-bottomed saucepan with the 100ml of water.
Stir over a gentle heat unitl the sugar is dissolved and
the water comes to the boil. Continue to boil until it turns
a nice chesnut-brown colour.
Remove from the heat and immediately add the 150ml hot water.
Return to a low heat and cook until the caramel thickens
to a thick, syrupy texture – 3/4 mins. Approx.
Meanwhile, whisk the egg yolks until fluffy, then pour the
boiling caramel onto the egg yolks, whisking all the time
until the mixture beings to form ribbons when dropped from
Sponge the gelatine in the 2 tablespoons of water in a small
bowl, then put the bowl into a saucepan of simmering water
until the gelatine has completely dissolved. Stir a few
spoonfuls of the mousse into the gelatine, then slowly add
the mixture to the rest of the mousse. Gently fold in the
cream and pour into a serving dish. Chill until set.
Decorate with rosettes of cream and crushed praline.
To make the praline: Put the almonds and sugar into a heavy-bottomed
saucepan on a low heat. Do not stir. Gradually the sugar
will melt and turn to caramel. Wait until all the sugar
has caramelised and then rotate the saucepan so that the
caramel coats the almonds. By now the almonds should be
popping. Turn onto a lightly oiled tin, allow to get cold
and crush into a rough powder. If you would like to make
this into a caramel souffle, fold in the stiffly beaten
whites of two eggs after the cream.
and decorate as above.
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