No image available
Member recipe

Iced Caramel Praline Mousse

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 6

A simple but yummy dessert served straight from the freezer

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


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


    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.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.