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.
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