Individual Pecan Praline Mousse

Makes 8
Prep 25 m
Chill 30 m
Cook 6 - 8 m
Chill or more

Ingredients

Mousse:

Praline:

Directions

Mousse:

  1. 1 of 8 Bring milk and pecan pieces in saucepan just to boiling. Remove from heat.
  2. 2 of 8 Sprinkle gelatin over warm water in small saucepan; let stand to soften, 5 minutes. Heat over medium-low heat, stirring, until gelatin dissolves. Set aside to cool slightly.
  3. 3 of 8 Beat cream in small bowl until soft peaks form. Cover; refrigerate.
  4. 4 of 8 Combine eggs, yolks and 3/4 cup sugar in top of double boiler over boiling water. Whisk over boiling water until fluffy and thickened and temperature registers 140 degrees F on instant-read thermometer, about 10 minutes. Do not overcook or eggs will scramble. Scrape into a bowl.
  5. 5 of 8 Puree pecan-milk mixture in blender. With blender turned off, add gelatin mixture in slow steady stream, stirring with spoon until completely incorporated. Add to egg mixture along with vanilla.
  6. 6 of 8 Cool over ice-water bath, stirring frequently, until mousse mixture starts to set, about 10 minutes.
  7. 7 of 8 Stir in one-quarter of whipped cream. Gently fold in remainder.
  8. 8 of 8 Divide into eight 5-ounce glasses. Refrigerate until set, about 30 minutes.

Praline:

  1. 1 of 1 Boil 3/4 cup sugar and juice in saucepan over medium heat until light caramel, 6 to 8 minutes. Remove from heat. Stir in pecans. Quickly pour onto greased baking sheet; spread into thin layer. Cool sheet on rack. Break up for garnish.
Nutrition Information for Individual Pecan Praline Mousse
Servings Per Recipe: 8
Per Serving: 44 g carb., 7 g pro., 178 mg chol., 29 g Fat, total, 10 g sat. fat, 55 mg sodium, 1 g fiber, 455 kcal cal.