Almond Praline Mousse With Caramel Crown
|Almond praline||1 Cup (16 tbs)|
|Blanched almonds||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Egg yolks||6 (At Room Temperature)|
|Powdered sugar||1⁄3 Cup (5.33 tbs), sifted|
|Amaretto||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs) (Toasted)|
|Sugar||1⁄4 Cup (4 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
For praline: Preheat oven to 325°F.
Bake almonds until brown, turning occasionally, about 20 minutes.
Grind in processor or blender to coarse powder.
Grease baking sheet.
Place sugar in heavy small saucepan.
Pour in water to cover.
Cook over low heat until sugar melts, shaking pan occasionally.
Increase heat and cook without stirring until sugar caramelizes and turns rich mahogany brown, washing down any crystals on sides of pan with brush dipped in cold water.
Stir in ground almonds and quickly pour onto baking sheet, smoothing with metal spatula.
Before praline sets, press small fluted cutter in to make 4 flowers (cut several extra in case of breakage), making sure each flower outline is well etched.
When praline is completely hard, cut out flowers using sharp knife.
Grind remaining praline into fine powder in processor or blender; set aside.
For mousse: Beat egg yolks and powdered sugar until thick and pale yellow and mixture forms a ribbon when beaters are lifted.
Beat in amaretto and orange juice.
Transfer to heavy saucepan or double boiler and whisk over low heat several minutes until mixture is very thick and you can see bottom of pan between strokes.
Remove from heat and beat until cool.
Beat cream in chilled bowl until stiff.
Stir 1/4 of cream into yolk mixture to loosen.
Gently fold in remainder.
Cover and refrigerate several hours or overnight.
Spoon mousse into 4 goblets, dividing with several thin layers reserved ground praline and toasted almonds.
Leave at least an inch of clearance at top of glass.
For caramel: Combine sugar and corn syrup in small saucepan and cook over medium heat until caramel colored; do not stir, but gently swirl ingredients in pan to mix. (If sugar crystals form on side of pan, cover and boil rapidly for 2 minutes; steam will wash crystals down sides of pan.) Syrup should be a rich caramel color.
Remove from heat just before desired color is reached as syrup will continue to darken and thicken as it cools.
Let cool several minutes.
Dip fork into mixture and slowly drizzle thin threads over mousse.
Top each with reserved praline flower.
Before serving, let stand in cool place (do not refrigerate) for at least 15 minutes.