Frozen Praline Mousse Recipes

FROZEN PRALINE MOUSSE CUPS WITH HAZELNUT FILLED BAMBA

Steps:

• In a food processor fitted with the S blade, process three bags of Bamba until fine crumbs form. Pat approximately two tablespoons of crumbs into the bottoms of 10 clear dessert cups (I used 6.75-ounce/200-gram bowl-shaped cups). Set aside remaining crumbs for garnish.
• Take the remaining bags of Bamba and wedge six pieces of Bamba into the crumbs in each cup, standing them straight up and evenly spaced around the inside perimeter of the cup.
• In a large mixing bowl, beat half a cup parve whipping cream with one tablespoon of praline paste. Place mixture into a piping bag fitted with a star tip. Pour the remaining parve whipping cream into the mixing bowl and beat until soft peaks form. Add eggs and sugars and continue to beat until stiff. Add cocoa powder and remaining three tablespoons praline paste and beat on low speed until incorporated. (The mousse may lose some of its stiffness; that's okay.)
• Divide the mousse among the cups, then pipe large stars in the center of each cup. Garnish with Bamba crumbs. Freeze until a few minutes before serving.

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 VANILLA MOUSSE (SCHIUMONE)

Steps:

• Line six 3-inch muffin or custard cups with paper cupcake liners.
• In the top of a double boiler or a stainless steel mixing bowl set over a pot of simmering water (do not let the water touch the bottom of the bowl), whisk together the egg whites and sugar. Continue to whisk gently until the sugar is dissolved and the mixture is warm to the touch (test it with a clean finger). Remove from the heat and, with an electric mixer on medium-high speed, beat the mixture until white and fluffy and completely cool.
• In a medium bowl, combine the cream and vanilla and, with the same beaters, whip until soft peaks form. Fold the whipped cream into the beaten egg whites until completely incorporated, then fold in the almonds. Spoon the schiumone into the prepared cups and freeze for at least 3 hours.

FROZEN MOCHA WITH CHOCOLATE-DIPPED PRALINES

Steps:

• Prepare an ice cream maker according to the manufacturer's instructions.
• Whisk together the espresso, chocolate syrup, half-and-half and cream in a medium bowl until well combined. Pour into the ice cream maker and churn until the mixture is thickened with a slushy consistency, about 25 minutes, depending on your machine.
• Meanwhile, line a baking sheet with parchment and spray lightly with cooking spray.
• Put the sugar in a medium saucepan and add enough water to reach the consistency of wet sand, about 1/4 cup. Bring to a simmer over medium-high heat, swirling gently so it cooks evenly, until the sugar is melted and the mixture is dark golden-brown like maple syrup, about 5 minutes. Using a heatproof spatula, stir in the hazelnuts, salt and vanilla. Immediately transfer to the prepared baking sheet spreading into a thin, even layer. Let cool completely and break into large pieces (see Cook's Note).
• Put the chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring well after each, until melted and smooth, 1 to 2 minutes total. Using 2 forks, dip the cooled praline pieces in the chocolate and return to the baking sheet until the chocolate is set.
• Dip the rims of 2 glasses in the remaining melted chocolate. Divide the frozen mocha mixture between the glasses, top with whipped cream and serve with the pralines on top.

PRALINE MOUSSE

Steps:

• Prepare the praline and set aside.
• Preheat the oven to 425 degrees.
• In a saucepan, put the yolks, one- half cup of the sugar and the milk. Bring to the simmer and cook until the mixture achieves a custardlike texture. Do not overcook or the eggs will curdle. Remove from the heat immediately.
• Blend the gelatin with the water until it is softened. Stir this into the custard mixture and stir until dissolved. Pour and scrape the mixture into a mixing bowl. Let it stand until cool.
• Put the egg whites in one large mixing bowl, the cream in another.
• Beat the whites until they are almost stiff and add two tablespoons of sugar. Continue beating until they are stiff.
• Beat the cream until it is almost stiff and add the remaining two tablespoons of sugar. Continue beating until it is stiff.
• Add half of the whites to the egg-yolk sauce and beat them in. Add the remaining whites, folding them in gently. Fold in the cream.
• Continue folding while gradually sprinkling the praline on top. Chill until set.

FROZEN PRALINE SOUFFLES

Steps:

• Tear off 2 (3-inch-wide) strips of foil and wrap each tightly around outside of a ramekin, forming a collar that extends at least 1 inch above rim. Tape overlapping ends together.
• Make praline:
• Line a baking sheet with a sheet of foil, then lightly oil foil. Cook sugar with a pinch of salt in a dry 8- to 9-inch nonstick skillet over moderate heat, without stirring, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Immediately remove from heat and stir in nuts with a wooden spoon, then quickly pour onto baking sheet, spreading with back of spoon before praline hardens.
• Cool praline on baking sheet 5 minutes, then break into large pieces. Put pieces in a sealable plastic bag, then seal bag, pressing out excess air. Break praline into smaller pieces by lightly pounding and rolling with a rolling pin. Measure out 1/3 cup (serve remainder on the side).
• Make meringue and assemble dessert:
• Bring sugar and water to a boil in a 1 1/2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then wash down crystals from side of pan with a pastry brush dipped in cold water. Boil syrup, without stirring, until thermometer registers 238 to 242°F (soft-ball stage), 3 to 5 minutes.
• While syrup boils, beat egg whites with a pinch of salt in a bowl using an electric mixer at medium speed until foamy. Increase speed to high, then add hot syrup in a slow stream (avoid beaters and side of bowl), beating constantly, and continue to beat until meringue holds stiff glossy peaks and is cooled to room temperature, about 5 minutes. Fold praline into meringue.
• Whisk cream with Cognac in another bowl until it holds soft peaks, then fold into meringue gently but thoroughly. Spoon mixture into ramekins and freeze, loosely covered with plastic wrap, until firm, 2 to 3 hours. Remove foil collars before serving.

CHOCOLATE PRALINE MOUSSE

Steps:

• Break both chocolates into chunks and place in a double boiler over simmering water. Heath until melted, stirring occasionally. Set aside and cool until lukewarm.
• Whip the cream until it is stiff and doubled in volume. Set aside.
• Beat egg whites until they form soft peaks. Add the confectioners' sugar 1 tablespoon at a time, beating constantly until stiff but not dry. Set aside.
• Combine praline paste, salt and creme de cacao in large mixing bowl. Stir well and add egg yolks. Whisk until smooth.
• Add melted butter, espresso and melted chocolate to the praline paste mixture and blend thoroughly. Using a rubber spatula, fold in the whipped cream. Finally, very gently fold in the egg whites.
• Spoon mousse into individual bowls or large serving bowl. Cover and refrigerate for 8 house before serving.