Praline: For 3 1/2 tablespoons of sugar (42g) and 2 tablespoons of water.
Toasted almond, peeled and chopped.
For the mousse:
Coffee powder or 2 tablespoons of strong coffee, dissolved in 1/4 cup of cold water.
Gelatin sheets without flavor, softened in 1/4 cup of cold water.
Dark rum, 1/2 tablespoon
Vanilla extract, 1 1/2 tablespoons
Mascarpone cheese (Italian cream cheese), 1 cup (200g)
Cream de leite, 3/4 cup (180ml)
Praline: For 3 1/2 tablespoons of sugar (42g) and 2 tablespoons of water.
Toasted almond, peeled and chopped.
For the mousse:
Coffee powder or 2 tablespoons of strong coffee, dissolved in 1/4 cup of cold water.
Gelatin sheets without flavor, softened in 1/4 cup of cold water.
Dark rum, 1/2 tablespoon
Vanilla extract, 1 1/2 tablespoons
Mascarpone cheese (Italian cream cheese), 1 cup (200g)
Cream de leite, 3/4 cup (180ml)
Prepare the praline: Line a baking dish with parchment paper and grease it lightly with butter. Reserve
Mix the sugar with water in a saucepan over low heat
Stir well and let simmer for 2 minutes or until caramelized
Add the almonds and quickly spread the mixture over the baking dish
Let cool
With a spatula, remove the caramelized almonds from the baking dish and blend them into fine crumbs using a food processor. Reserve
Make the mousse: Place the coffee in a small saucepan and add gelatin sheets
Let it sit for 10 minutes to hydrate
Heat over low heat, stirring constantly, until gelatin is dissolved
Transfer the gelatin mixture to a large bowl, adding rum and vanilla extract
Mix well using an electric mixer (handheld whisk)
Beat the cream de leite until stiff peaks form
Mix the mascarpone cheese with sugar, mixing until smooth
Mix the coffee gelatin mixture into the mascarpone cheese mixture, stirring until combined
Distribute half of the mousse in six small refrigerator-safe containers, each holding 1/2 cup
Sprinkle a little praline on top of each container and fill with the remaining mousse
Chill for 2 hours or until firm
Serve chilled, 310 calories per serving.
