How to Make Frozen Coffee Mousse Praline
- 100g chopped hazelnuts
- 4 eggs (yolks separated from whites)
- 150g of caster sugar
- 3 teaspoons instant coffee
- 300ml double cream
Heat the hazelnuts in a frying pan, all the while shaking it so they brown all over. Then add 100g sugar and stir until the sugar is melted and brown into a syrupy caramel.
Keep stirring the mixture so that the hazelnuts are completely covered with the liquid caramel. Then just pour on to an oiled baking tray and let it cool.
When the mix is hard and brittle, grind in a food processor. Set a side for a moment.
Beat the egg yolks into a creamy pale mix and then heat over a hot water until it thickens. Stir in the coffee. Next remove from the heat and add the ground praline which you’ve already prepared.
Allow this mix to cool.
Then beat the egg whites until they are stiff. Add 50g of caster sugar and keep beating. Very carefully fold this mixture into the other creamy mixture.
Finally, pour this completed coffee mousse praline carefully into a wetted mold and freeze for at least an hour before serving.
Dip for a second into hot water to separate your frozen mousse from the mold and pour over a lovely chocolate and coffee sauce. Just serve and eat. Delicious!