Frozen Praline Mousse Cake Recipes

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PRALINE MOUSSE



Praline Mousse image

Provided by Craig Claiborne And Pierre Franey

Categories     dessert

Time 30m

Yield About six cups

Number Of Ingredients 7

1 cup pulverized praline (see recipe)
3 eggs, separated
1/2 cup, plus 4 tablespoons, sugar
1 cup milk
1 envelope unflavored gelatin
2 tablespoons cold water
1 cup heavy cream

Steps:

  • Prepare the praline and set aside.
  • Preheat the oven to 425 degrees.
  • In a saucepan, put the yolks, one- half cup of the sugar and the milk. Bring to the simmer and cook until the mixture achieves a custardlike texture. Do not overcook or the eggs will curdle. Remove from the heat immediately.
  • Blend the gelatin with the water until it is softened. Stir this into the custard mixture and stir until dissolved. Pour and scrape the mixture into a mixing bowl. Let it stand until cool.
  • Put the egg whites in one large mixing bowl, the cream in another.
  • Beat the whites until they are almost stiff and add two tablespoons of sugar. Continue beating until they are stiff.
  • Beat the cream until it is almost stiff and add the remaining two tablespoons of sugar. Continue beating until it is stiff.
  • Add half of the whites to the egg-yolk sauce and beat them in. Add the remaining whites, folding them in gently. Fold in the cream.
  • Continue folding while gradually sprinkling the praline on top. Chill until set.

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