Ingredients
Frozen white chocolate mousse
Espresso jelly
Almond praline
Method
Frozen white chocolate mousse with espresso jelly and almond praline
1.Have eggs at room temperature; separate eggs.
2.Cut eight 30cm squares of baking paper. Fold squares in half diagonally to form triangles. Hold the apex of the triangle towards you, then roll the paper into a cone shape, bringing the three points of the triangle together. Staple the three points together. Place cones in tall glasses or jugs.
3.Break chocolate into small saucepan, add ¼ cup of the cream; stir over low heat until smooth. Transfer to large bowl; cool 5 minutes. Stir in egg yolks.
4.In a small bowl, beat remaining cream and extract with electric mixer until soft peaks form. Fold cream into chocolate mixture.
5.In a small, clean bowl, beat egg whites and sugar with electric mixer about 1 minute or until sugar is dissolved and soft peaks form. Fold egg whites into chocolate mixture, in two batches. Spoon mixture into paper cones. Freeze 6 hours or overnight until firm.
6.Meanwhile, make espresso jelly and almond praline.
7.Turn jelly onto board. Cut into 1cm cubes. Turn mousse cones onto serving plates, trimming bases to sit flat; discard paper cones. Spoon reserved coffee syrup onto plates, sprinkle with jelly and praline.
Espresso jelly
8.In a small saucepan, combine liqueur, the water and sugar; stir over high heat, without boiling, until sugar is dissolved. Stir in combined coffee and boiling water. Reserve ½ cup coffee syrup. Sprinkle gelatine over remaining coffee syrup in pan; stir over low heat until gelatine is dissolved. Cool 15 minutes. Rinse 15cm square cake pan with cold water; do not dry pan. Pour jelly into pan, cover; refrigerate about 2 hours or until jelly is set.
Almond praline
9.Preheat oven to 180°C. Place nuts, in single layer, on oven tray. Roast about 5 minutes or until browned lightly. Chop nuts coarsely; return to tray. In a small saucepan, combine sugar and the water; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 10 minutes or until caramel in colour. Allow bubbles to subside. Pour toffee over nuts on tray; cool. Break praline into pieces.
If you have a coffee machine, use it to make three espresso coffees, rather than using instant coffee; you need ⅓ cup coffee.
Note
