Robert Wemischner

Praline mousse

Preparation info
  • Yield: Approximately

    14 ounces

    • Difficulty

      Easy

Appears in
The Dessert Architect
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Almond praline

Oz Grams Name of ingredient
8 240

Method

  • Place the almonds on a half-sheet pan.
  • Place the pan into a preheated 350°F oven and roast the almonds until light golden brown.
  • Remove from the oven and transfer the almonds to a medium-sized stainless steel bowl.
  • In a medium-sized h