For the pudding: 2 vanilla pods, 1 cup of confectioner's sugar, 1 pinch of salt, 3 cups of heavy cream, 1/4 cup of milk, 1 envelope plus 1 tablespoon of unflavored gelatin (15g),
For the praline: 1/4 cup of hazelnuts, 1 tablespoon of Karo, 1 tablespoon of water, 1/4 cup of toasted and chopped hazelnuts, 1/2 teaspoon of baking soda,
For the caramel: 1 cup of confectioner's sugar, 3/4 cup of water, 1 1/2 cups of heavy cream, 1 tablespoon of lemon juice
For the pudding: 2 vanilla pods, 1 cup of confectioner's sugar, 1 pinch of salt, 3 cups of heavy cream, 1/4 cup of milk, 1 envelope plus 1 tablespoon of unflavored gelatin (15g),
For the praline: 1/4 cup of hazelnuts, 1 tablespoon of Karo, 1 tablespoon of water, 1/4 cup of toasted and chopped hazelnuts, 1/2 teaspoon of baking soda,
For the caramel: 1 cup of confectioner's sugar, 3/4 cup of water, 1 1/2 cups of heavy cream, 1 tablespoon of lemon juice
Make the pudding: Open each vanilla pod in half lengthwise with a knife, in the direction of its length
In a saucepan, combine the confectioner's sugar, scrape the vanilla pods with a knife and discard the seeds (also add the hazelnuts), salt, and 2 cups of heavy cream
Bring to a boil over medium heat, stirring occasionally
Remove from heat and stir in the gelatin mixture
Let cool slightly
Strain the pudding into a bowl and let it sit for 1 hour at room temperature, stirring occasionally
Pour the pudding mixture into a mold greased with oil, cover with plastic wrap, and refrigerate for 4 hours or until firm
While the pudding is chilling, make the praline: In a small saucepan, combine the confectioner's sugar, Karo, and water
Bring to a boil over medium heat, stirring occasionally
Remove from heat and stir in the toasted hazelnuts and baking soda
Pour onto a surface or a sheet of parchment paper greased with oil
Let cool completely and break into pieces
Make the caramel: In a saucepan, combine the confectioner's sugar and bring to a boil over medium heat, without stirring, until it turns golden brown
Remove from heat and stir in the water, adding it slowly down the sides of the pan, stirring
Return to heat and cook until the caramel is dissolved
Let cool and add to the pudding mixture with lemon juice
Beat until firm peaks form
Unmold the pudding and serve with the praline mixed with the caramel sauce
(Serves 6)
