Irish Coffee Mousse with Praline Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
Ingredients
| Butter | ||
| Sugar | 1/2 Cup (16 tbs) (Praline:) | |
| Water | 2 Tablespoon (Praline:) | |
| Almonds - 1/2 cup, blanched and whole | ||
| Milk | 1 Cup (16 tbs) (Mousse:) | |
| Instant espresso granules - 2 1/2 tablespoons | ||
| Gelatin - 1 envelope, unflavored | ||
| Irish whiskey | 3 Tablespoon (Mousse:) | |
| Vanilla | 1 Teaspoon (Mousse:) | |
| Eggs | 3 Small, separated (Mousse:) | |
| Sugar | 6 Tablespoon (Mousse:) | |
| Heavy cream | 1 Cup (16 tbs) (Mousse:) | |
Directions
GETTING READY
1) Take the baking sheet and butter it well.
MAKING
2) For making the praline, take the sugar and water in a saucepan.
3) Cook on high heat and gradually add almonds.
4) Pour the mixture into the prepared baking sheet and allow it to harden for at least 1 hour.
5) Make the pieces of the praline. Blend the praline in the food processor to make small pieces.
6) You can also break the praline into small pieces by putting the praline in plastic bags and crush it with rolling pin. Keep the praline pieces in an air tight container.
7) Now make the mousse. For this, take the milk and instant espresso in a saucepan and mix them.
8) Cook over medium heat
for few minutes until the espressos dissolves into the milk.
9) Take away from the heat.
10) Take the Irish whiskey and vanilla in a bowl and sprinkle gelatin over it.
11) Allow the gelatin mixture to stand for 5 minutes.
12) Take another bowl and beat the egg yolks along with 4 tablespoons of sugar.
13) Add little hot milk mixture and mix them well.
14) Transfer the mixture into the saucepan and cook on medium heat for 6 minutes.
7) Add the softened gelatin and cook for another 1 minute. Strain the mixture into a big bowl and keep aside.
8) Take a bowl and beat the egg whites. Add the remaining 2 tablespoons of sugar into it. Fold the mixture into the warm custard.
9) Keep the bowl into a big bowl filled with ice and water. Allow the mixture to cool for 10-12 minutes.
10) Whisk the cream in a bowl and add to the custard mixture.
11) Pour 1/4 cup of mousse into six wine or parfait glasses.
SERVING
12) Before serving, sprinkle 1 teaspoon of parfait mixture over mousse.
1) Take the baking sheet and butter it well.
MAKING
2) For making the praline, take the sugar and water in a saucepan.
3) Cook on high heat and gradually add almonds.
4) Pour the mixture into the prepared baking sheet and allow it to harden for at least 1 hour.
5) Make the pieces of the praline. Blend the praline in the food processor to make small pieces.
6) You can also break the praline into small pieces by putting the praline in plastic bags and crush it with rolling pin. Keep the praline pieces in an air tight container.
7) Now make the mousse. For this, take the milk and instant espresso in a saucepan and mix them.
8) Cook over medium heat
for few minutes until the espressos dissolves into the milk.
9) Take away from the heat.
10) Take the Irish whiskey and vanilla in a bowl and sprinkle gelatin over it.
11) Allow the gelatin mixture to stand for 5 minutes.
12) Take another bowl and beat the egg yolks along with 4 tablespoons of sugar.
13) Add little hot milk mixture and mix them well.
14) Transfer the mixture into the saucepan and cook on medium heat for 6 minutes.
7) Add the softened gelatin and cook for another 1 minute. Strain the mixture into a big bowl and keep aside.
8) Take a bowl and beat the egg whites. Add the remaining 2 tablespoons of sugar into it. Fold the mixture into the warm custard.
9) Keep the bowl into a big bowl filled with ice and water. Allow the mixture to cool for 10-12 minutes.
10) Whisk the cream in a bowl and add to the custard mixture.
11) Pour 1/4 cup of mousse into six wine or parfait glasses.
SERVING
12) Before serving, sprinkle 1 teaspoon of parfait mixture over mousse.
Chef
