Name: Mocha praline custard cream
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 200.00 ml hazelnuts chopped; 250.00 ml castor sugar; 250.00 ml water; 125.00 ml Nestlé Caramel Treat; 15.00 ml nescafé instant coffee granules; 200.00 g mascarpone cheese; 250.00 ml cream; 310.00 g nestlé dessert cream; 15.00 ml coffee liqueur; 4.00 eggs large, yolk only; 50.00 ml castor sugar; 10.00 ml cornflour slurry; 10.00 ml water

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Ingredients (13)

PRALINE

200.00 ml	hazelnuts — chopped
250.00 ml	castor sugar
250.00 ml	water

CARAMEL LAYER

125.00 ml	Nestlé Caramel Treat
15.00 ml	nescafé instant coffee granules
200.00 g	mascarpone cheese
250.00 ml	cream

CUSTARD CREAM

310.00 g	nestlé dessert cream
15.00 ml	coffee liqueur
4.00	eggs — large, yolk only
50.00 ml	castor sugar
10.00 ml	cornflour — slurry
10.00 ml	water

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Method:

PRALINE: Spread nuts evenly on a greased baking sheet.
Combine sugar and water in a saucepan and stir over medium heat until sugar has dissolved. Bring to the boil and boil without stirring for about seven minutes until golden brown.
Pour over the nuts and allow to set. break into pieces once set.
CARAMEL LAYER: Beat the caramel in a bowl until smooth. Stir in the coffee, dissolved in 20 ml hot water, and mascarpone.
Whip the cream until peaking, then fold into the caramel mixture.
Spoon mixture into four serving dishes. Top each one with 30 ml crushed praline. Refrigerate.
CUSTARD CREAM: Heat cream and liqueur in a saucepan, until almost boiling. Beat yolks and sugar until light, then gradually beat in the hot cream mixture.
Return to the saucepan and stir in the cornflour and water. Stir until thickened.
Set aside to cool, then pour over the caramel layer in the serving dishes. Top with remaining praline and store in the fridge until ready to serve.