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Member recipe

Iced Caramel Praline Mousse

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Servings

Serves 6

A simple but yummy dessert served straight from the freezer

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Ingredients

  • 3 58g Mars Bars
  • 15 ml milk
  • 284ml double cream
  • 1 egg white
  • 150g whole almonds or hazelnuts
  • 125g sugar
  • 1 tbsp water

Method

    1. Line a loaf tin or plastic container with cling film
    2. Make praline. Lightly grease a flat metal plate or baking sheet and spread nuts out. Slowly melt sugar with water until all sugar dissolved (do not stir) and then boil rapidly until a nice caramel colour. Quickly and carefully pour over nuts and leace to cool. When cold break praline up and crush roughly in a food processor or in a plastic bag with a rolling pin.
    3. Thinly slice the Mars Bars. Place in a bowl with the milk and gently heat over a pan of simmering water, stirring occasionally until melted and smooth. Cool .
    4. Whisk the cream to soft peaks then gently stir a large spoonful of the cream into the Mars Bars mixture. Fold in the remaining cream lightly with a metal spoon.
    5. Lightly whisk the egg white intil soft peaks and fold into the mixture with the crushed praline. Pour into lined tin and freeze for at least 2-3 hours before serving. Slice or spoon straight from the freezer. Delicious with a rich dark chocolate sauce.

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