Irish Coffee Mousse with Praline
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FOOD FOR THOUGHT - Originally an almond candy made in France, praline was introduced to Lousiana by French colonists in the 1700's. Instead of almonds, they used pecans and brown sugar to form the sweet patties.
INGREDIENTS
PRALINE
Butter
1/2 cup sugar
2 tablespoons water
1/2 cup blanched whole almondsMOUSSE
1 cup milk
2-1/2 tablespoons instant espresso granules
1 envelope unflavored gelatin
3 tablespoons Irish whiskey
1 teaspoon vanilla
3 eggs, separated
6 tablespoons sugar
1 cup heavy creamPREPARE THE PRALINE - Butter a baking sheet well. Combine the sugar and the water in a small, heavy saucepan. Cook over high heat, stirring just until the sugar dissolves. Continue cooking, without stirring, until the sugar begins to turn light brown. Add the almonds and cook until the mixture is medium brown. Quickly pour onto the prepared baking sheet. Let cool and harden, for about 1 hour. Break the praline into large pieces. Process in the container of a food processor until broken into small pieces, about 1/8-inch thick. OR: place the praline in a plastic bag and crush with a rolling pin. Set aside in an airtight container.
PREPARE THE MOUSSE - Combine the milk and the instant espresso in a medium-size saucepan. Warm over medium heat, stirring to dissolve the instant espresso. Remove from heat.
Sprinkle the gelatin over the Irish whiskey and the vanilla in a small bowl. Let stand to soften, for about 5 minutes.
Beat the egg yolks and 4 tablespoons of the sugar in a medium-size bowl until creamy, for 1 minute. Stir in a little of the hot milk mixture, then stir the egg yolk mixture into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats a metal spoon, for about 6 minutes; DO NOT BOIL. Add the softened gelatin mixture. Cook for 1 minute, stirring constantly, until the gelatin dissolves. Strain into a large bowl. Set aside.
Beat the egg whites in a medium-size bowl until foamy. Add the remaining 2 tablespoons of sugar, beating until stiff peaks form. Fold into the warm custard. Set the bowl into a larger bowl of ice and water. Let the mixture cool, stirring gently every 2 to 3 minutes, until thick and almost set, for 10 minutes.
Beat the cream in a small bowl until stiff. Fold into the custard mixture.
Spoon about 1/4 cup of the mousse into each of six wine or parfait glasses. Sprinkle with 1 teaspoon of the praline mixture over the mousse. Repeat twice more, ending with the praline mixture.
Makes 6 servings