Praline Mousse
Updated August 4, 2015
- Total Time
- 30 minutes, plus chill time
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Ingredients
1 cup pulverized praline (see recipe)
3 eggs, separated
½ cup, plus 4 tablespoons, sugar
1 cup milk
1 envelope unflavored gelatin
2 tablespoons cold water
1 cup heavy cream
Nutritional analysis per serving
4 grams carbs; 129 milligrams cholesterol; 198 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 18 grams fat; 1 gram trans fat; 61 milligrams sodium; 6 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the praline and set aside.
- Step 2
Preheat the oven to 425 degrees.
- Step 3
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.
- Step 4
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.
- Step 5
Put the egg whites in one large mixing bowl, the cream in another.
- Step 6
Beat the whites until they are almost stiff and add two tablespoons of sugar. Continue beating until they are stiff.
- Step 7
Beat the cream until it is almost stiff and add the remaining two tablespoons of sugar. Continue beating until it is stiff.
- Step 8
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.
- Step 9
Continue folding while gradually sprinkling the praline on top. Chill until set.
Private Notes