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Praline Powder
1/2 cup unblanched almonds 125 mL
1 cup sugar 250 mL
1/4 tsp cream of tartar 1 mL
Mousse
3 egg yolks 3
1/2 cup confectioners' sugar 125 mL
1 cup heavy sweet cream 250 mL
3 egg whites 3
3 tbsp praline powder 45 mL
Praline Powder
Prepare an oiled jelly-roll pan. Place unblanched almonds, sugar, and cream of tartar in a heavy saucepan.
Cook over a low flame until sugar turns dark caramel. Pour the syrup onto the oiled pan. When the syrup becomes brittle, break it up and pulverize it in the electric blender.
Store the powder in a covered container. Praline powder makes a delicious garnish when sprinkled over ice cream.
Mousse
Beat egg yolks with confectioners' sugar until light lemon in color.
Beat cream until stiff.
Beat egg whites until stiff.
Fold whipped cream, then egg whites into the beaten yolks.
Add praline powder.
Pour into individual paper cups or china ramekins. Freeze. Unmold to serve.
1/2 cup unblanched almonds 125 mL
1 cup sugar 250 mL
1/4 tsp cream of tartar 1 mL
Mousse
3 egg yolks 3
1/2 cup confectioners' sugar 125 mL
1 cup heavy sweet cream 250 mL
3 egg whites 3
3 tbsp praline powder 45 mL
Praline Powder
Prepare an oiled jelly-roll pan. Place unblanched almonds, sugar, and cream of tartar in a heavy saucepan.
Cook over a low flame until sugar turns dark caramel. Pour the syrup onto the oiled pan. When the syrup becomes brittle, break it up and pulverize it in the electric blender.
Store the powder in a covered container. Praline powder makes a delicious garnish when sprinkled over ice cream.
Mousse
Beat egg yolks with confectioners' sugar until light lemon in color.
Beat cream until stiff.
Beat egg whites until stiff.
Fold whipped cream, then egg whites into the beaten yolks.
Add praline powder.
Pour into individual paper cups or china ramekins. Freeze. Unmold to serve.
