Last week I shared with you the recipe I was asked to prepare for Christmas Eve at my parents. I mentioned the pics included on that post were only the planned results. Now I have the actual pictures of my completed recipes.
Now since we neither had a partridge or a pear tree we substituted with a Inseparable and Christmas tree. My parents are baby sitting a tree and it flew into the Christmas tree ha ha.
And I did not have an online version of one of my recipes. I wrote it out for you here now. Recipe taken from the December 2009 Coup de Pouce magazine.
Dulche de Leche Mousse and Praline Hazelnut Verrine
Makes 10 to 12 portions.
- 1 1/4 cup cold water
- 1 gelatin envelope (15ml)
- 3/4 cup maple syrup
- 2 cups hazelnuts
- 1/3 cup corn syrup
- 1 cup 35% cream
- 1 cup dulche de leche, homemade or store bought.
- In a small cup add 1/4 cup of cold water and sprinkle gelatin on top. Let stand 5 min.
- In a pan bring to a boil the remaining water and the maple syrup. Remove from heat.
- Add softened gelatin to hot mixture and mix well until the gelatin in all dissolved.
- Pour mixture inÂ 8x8in glass dish and refrigerate for 2 hours or until firm.
- Meanwhile in a large bowl add the hazelnuts. Put corn syrup in a microwaveable dish . Heat at max intensity for 40 to 45 seconds, until syrups starts to boil. Pour hot syrup over the hazelnuts and mix well.
- Spread evenly hazelnuts on a cookie sheet lined with parchment paper. Bake in an oven heated at 325F for 15 min.
- Remove from oven and let cool on a wire rack.
- Chop hazelnuts in chunks.
Dulche de Leche Mousse
- Beat cream with a mixer in a bowl until stiff peaks. In a larger bowl add the dulche de leche. With a spatula delicately fold in half the whipped cream. Do the same with the second half and fold gently until homogeneous.
- Keep in fridge until ready to use.
- With a fork break up the jelly by racking it.
- Divide evenly the jelly at the bottom of 10 small glasses (3/4 cup capacity).
- Place on top of jelly about 2 tbsp of praline hazelnuts
- Cover with about 1/3 cup each glass with the mousse.
- Garnish before serving with a few hazelnuts on top.
Wanna make your own Dulche de Leche? Easy, just click here for the recipe.