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Almond Praline Mousse

Modern pastries invite us to explore textures and flavors that delight the senses, and Almond Praline Mousse is a perfect example of this. This recipe, part of the exquisite “Entremet de almendra y albaricoque” by Jordi Bordas, available in the Fiber Manual, stands out for its lightness and creaminess.

In this mousse, Natur Emul plays a crucial role. As a multifunctional ingredient, its moisturizing, stabilizing, and emulsifying properties allow for the creation of a mousse with an airy and creamy texture. Its ability to disperse in both fats and aqueous liquids is ideal for reducing fat content, such as egg yolk, without compromising flavor or texture. In addition, Natur Emul helps prevent syneresis during freezing, ensuring that the mousse maintains its stability and smoothness even after being refrigerated.

Ideal for those looking for a dessert that is both indulgent and sophisticated, this mousse is a perfect addition to any pastry menu. We hope you enjoy preparing and tasting this recipe as much as we enjoy sharing it with you.

Almond Praline Mousse

Ingredients

- 517g -
  Water
- 91g -
  Gelatin dough 6/1
- 497g -
  Almond praline 60%.
- 1,5g - Guar Gum
- 14g - Natur Emul
- 182g -
  Pasteurized egg whites
- 98g - Oligofruct

Prepared by

1. Mix the water and the gelatine mass with the blender.
2. Mix the praline, guar gum and Natur Emul and gradually add the water with the gelatine, emulsifying intensely with the blender. Chill until it begins to gel.
3. Whip the egg white for 4 minutes in the mixer at medium-high speed. Add the Oligofruct and whip for about 6 minutes more, until a light meringue is obtained, maintaining a temperature of about 30 °C during the whole process.
4. When the meringue is ready, gradually add the previous preparation to the mixer at low speed and finish mixing gently by hand.