Praline" has always been one of my favourite flavours, be it in chocolates, ice- creams or cakes and cookies. So when I came across this praline mousse recipe I totally had to give it a try!
Praline is nothing but a smooth, sweet substance made by boiling nuts in sugar and grinding the mixture. It is a hot favourite as toppings, which adds that rich nutty touch and takes the dessert to another level in terms of taste and texture. This perticular recipe belongs to "Antonio Bachour" one of the leading Pastry chefs with state of art technique is one of my favourite artists. His fine work is..... what can I say! feast for the eyes and perfectly satisying. This mousse was a total hit, specially with my son who has an aversion to nuts, but he slurrped up the last bit without even knowing what's it made of! I have used Almond praline, but it can very well be made using hazelnuts instead. So try your hands on whats suits you best. Top it up with hazelnut chocolate sauce or Peanut butter sauce along with roasted almond slivers or chunks of freshly chopped fruits!! Explore and enjoy!!
Steps to making the Almond Praline Mousse:
1. Roast the almonds in the oven for about 15 mins at 160 degrees C. Allow to cool to room temperature.
2. In a nonstick saucepan add the sugar and heat till it turns to caramel.
3. Add the roasted almonds and mix well. Pour it and level it out onto a silicon mat. Allow it to harden and set.
4. Once the caramel and almonds cool down, break into shards and pop it into a food processor and blend until it turns to a liquid paste. Keep aside.
5. In a saucepan bring the cream to a boil. Stir in the gelatin to dissolve. Add the vanilla essence. (used the same sauce pan that I stirred the caramel in)
6. Pour the hot cream mixture over the praline and blend it to incorporate with a hand blender.
7. When the mixture reaches around 27 degrees C, gently fold in the whipped cream. (its important that the temperature comes down before adding the whipped cream, to avoid the whipped cream from curdling and loosing air)
8. Divide the mousse into serving bowls. Let it set in the fridge for atleast 3 hours.
9. Pour the Hazelnut- choc sauce over the Almond praline mousse, Top it with some roasted almond slivers or chopped fresh fruits, cherry etc explore your creativity! Enjoy!
Ingredients
- For the Almond Praline paste:
- Almond- 150 gms(skinless)
- Sugar- 100 gms
- Almond Praline mousse
- Gelatine powder- 3/4tsp
- Almond praline paste
- Whipped cream- 175gms
- Vanilla essence- 1 tsp
- For the Hazelnut- chocolate sauce:
- Milk- 4 tsp
- Nutella- 4 tbsp
Directions
- For the Almond Praline:
- 1Roast the almonds in the oven for about 15 mins at 160 degrees C. Allow to cool to room temperature.
- 2In a nonstick saucepan add the sugar and heat till it turns to caramel. Add the roasted almonds and mix well. Pour it and level it out onto a silicon mat. Allow it to harden and set.
- 3Once the caramel and almonds cool down, break into shards and pop it into a food processor and blend until it turns to a liquid paste. Keep aside.
- For the Almond Praline mousse:
- 1Soak the gelatine in 1 tbsp warm water, once it blooms, microwave for about 20 secs.
- 2In a saucepan bring the cream to a boil. Stir in the gelatin to dissolve. Add the vanilla essence.
- 3Place Almond praline in a mixing bowl.
- 4Pour the hot cream mixture over the praline and blend it to incorporate with a hand blender.
- 5When the mixture reaches around 27 degrees C, gently fold in the whipped cream. (its important that the temperature comes down before adding the whipped cream, to avoid the whipped cream from curdling and loosing air)
- 6Divide the mousse into serving bowls. Let it set in the fridge for atleast 3 hours.
- To make the Hazelnut chocolate sauce:
- 1Place milk in microwave safe container and heat it for 10-15 secs.
- 2Add the nutella scoops and stir to make a smooth thick sauce.
- 3Note: Your can replace nutella with peanut butter to make a peanut butter sauce topping instead!
- Assemble:
- 1Pour the Hazelnut- choc sauce over the Almond praline mousse, Top it with some roasted almond slivers or chopped fresh fruits, cherry etc explore your creativity! Enjoy!
