Mocha praline custard cream

Recipe from: 2/1/1998 12:00:00 AM
Ingredients 16
Servings 4
Time 45 minutes

Ingredients

  • PRALINE
  • 200
    ml
    chopped, toasted hazelnuts
  • 250
    ml
    castor sugar
  • 250
    ml
    water
  • CARAMEL LAYER
  • 125
    ml
    Nestlé Caramel Treat
  • 15
    ml
    instant Nescafé coffee granules
  • 200
    g
    mascarpone cheese
  • 250
    ml
    cream
  • CUSTARD CREAM
  • 310
    g
    Nestlé Dessert Cream
  • 15
    ml
    coffee liqueur
  • 4
    large egg yolks
  • 50
    ml
    castor sugar
  • 10
    ml
    cornflour mixed with
  • 10
    ml
    water
 

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.
 

 

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