Coffee Caramel Mousse With Pecan Praline
|Thick cream||300 Milliliter (1 carton)|
|Roasted coffee beans||2 Ounce (60 gram)|
|Sugar||1 Cup (16 tbs)|
|Eggs||2 , separated|
Measure 1/2 cup of the cream into pan, add coffee beans, heat slowly without boiling.
Spread sugar evenly over base of large heavy-based pan, cook over medium heat until sugar turns golden brown.
Spread nuts onto greased oven tray, pour about 2 tablespoons of the sugar-caramel over nuts, leave to set.
Add remaining caramel gradually to hot cream mixture.
Stir over heat without boiling until any pieces of caramel are melted; strain, discard beans.
Add gelatine to water, add to coffee mixture with egg yolks, beat through quickly; cool to room temperature.
Beat remaining cream until soft peaks form, fold coffee mixture gently through cream.
Beat egg whites until soft peaks form, fold into coffee mixture in two lots.
Place into four individual serving dishes, refrigerate several hours, or overnight.
To make praline, crush nuts and caramel together, or blend or process until as fine as desired.
Sprinkle over mousse before serving.
If desired, mousse can be topped with a spoonful of whipped cream and a whole strawberry, before serving; sprinkle praline over cream and strawberry.