Orange Blossom Ivory Mousse with a Praline Heart

Name: Orange Blossom Ivory Mousse with a Praline Heart
Prep time: 40 min
Cook time: 12 min
Total time: 8 h 52 min
Yield: Serves 12
Ingredients: Generous ¼ cup (1 oz./25 g) cake flour; ¾ teaspoon (3 g) baking powder; 2 eggs; 1 heaped tablespoon (1 oz./25 g) multi-floral honey; 2 ½ tablespoons (1 oz./30 g) granulated sugar; Generous ⅓ cup (1 oz./30 g) ground blanched* almonds; 2 tablespoons (30 g) butter; 4 ¼ oz. (150 g) praline, homemade or store bought; 4 ¼ oz. (150 g) praline, homemade or store bought; 4 ⅔ oz. (130 g) white chocolate, 35 percent cocoa; 4 ⅔ oz. (130 g) white chocolate, 35 percent cocoa; 2 sheets (4 g) gelatin; 2 sheets (4 g) gelatin; Scant ⅓ cup (70 ml) whole milk; Scant ⅔ cup (150 ml) whipping cream, well chilled; Scant ⅔ cup (150 ml) whipping cream, well chilled; Scant ⅔ cup (150 ml) whipping cream, well chilled; 1 teaspoon (5 ml) orange blossom water; Whole hazelnuts; Chocolate pearls

Preparation info

Serves
12

Difficulty
Medium
Ready in
9 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Almond-praline* sponge

Generous ¼ cup (1 oz./25 g) cake flour

Dessert
Microwave

Method

Prepare the almond-praline sponge. Sift the flour and baking powder together. Combine the eggs, honey, and sugar. Mix in the praline, and then the ground almonds. Stir in the sifted dry ingredients. Heat the cream to 113°F–122°F (45°C–50°C) and incorporate the butter. Then pour the cream-butter mixture into the batter. Leave in the refrigerator for 2 hours.