Best Frozen Praline Mousse Recipes

FROZEN PRALINE MOUSSE CAKE

Steps:

• Make meringue:
• Preheat oven to 250°F. Line 10-inch-diameter springform pan with parchment paper. Lightly oil paper and pan sides. Finely grind whole almonds and 1/4 cup sugar in processor. Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add remaining 3/4 cup sugar and beat until stiff but not dry. Beat in ground almond mixture and flour. Spread mixture evenly over parchment paper in pan. Bake until dry, about 1 1/2 hours. Cool completely in pan.
• Make praline cream:
• Lightly oil rimmed baking sheet. Combine 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over medium-low heat. Stir until sugar dissolves. Increase heat to medium-high and boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling occasionally, about 6 minutes. Stir in sliced almonds. Immediately pour mixture onto prepared sheet. Cool. Break praline into pieces and finely grind in processor.
• Whisk egg yolks, egg, remaining 3/4 cup sugar, and 1/4 cup water in large bowl to blend. Set over saucepan of simmering water and whisk until mixture thickens and instant-read thermometer registers 160°F, about 5 minutes. Remove bowl from over water. Using electric mixer, beat mixture until thick and cool, about 5 minutes. Whisk in corn syrup, liqueur, and espresso powder. Fold in ground praline.
• Using electric mixer, beat whipping cream in another large bowl until stiff peaks form. Fold whipped cream into praline mixture. Spread praline cream over almond meringue in pan, smoothing top. Freeze overnight. (Can be made up to 1 week ahead. Cover tightly and keep frozen.) Cut cake into slices and serve frozen.

FROZEN PRALINE MOUSSE

Steps:

• To make praline: In a heavy based pan, heat the sugar and filbert over low heat, stirring occasionally, until sugar melts. Continue cooking, stirring, until sugar is a dark brow and the filbert skins begin to split, indicating they are well toasted. Do not allow caramel to burn. Pour praline onto an oiled baking sheet or marble slab and leave to cool. Steel knife: When praline is cold and crisp, crack with a heavy object and place large pieces in workbowl. Using "pulse" action process until coarsely chopped. Turn machine into "on" position and allow to grind praline to a fine powder. Remove praline to a side dish. Place sugar and water in a heavy-based saucepan and allow to boil rapidly for 5 minutes (low heat and then turn up to boil). Place egg yolks in workbowl and allow to process using "on" position for one minute or until light. Slowly pour in hot sugar syrup being careful not to touch the hot pan to the feeder tube. As soon as all the syrup is incorporated, transfer to a heavy-based saucepan and carefully cook over low heat until custard is the consistency of Hollandaise sauce (about 7 minutes). If lumpy, rub custard through a fine sieve. Allow to cool over cracked ice, stirring constantly. Whip heavy cream until it is stiff enough to hold a shape. Flavor with vanilla. In alternating turns, fold cream and praline into cooled custard, reserving enough praline (3 tbl) to sprinkle on top just before serving. Wrap a lightly oiled three-inch parchment collar around a two quart soufflé dish and tie with a string. Pour mousse into dish and smooth top. Freeze for at least 6 hours. Remove collar just before serving, sprinkle with reserved praline and serve.