Praline and Berry Mousse Cups

 

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• Cooking and Prep: 35 m
• Serves: 8
• Contains:

This fruity dessert is refreshing, elegant, and eye-catching. It looks so labor-intensive that you’d never believe that it requires no mixer!

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Ingredients (13)

Praline

• 5 and 1/4 ounces (150 grams) chocolate, melted

• 3 and 1/2 ounces (100 grams) praline paste

• 1 and 3/4 ounces (50 grams) chopped hazelnuts

• 7 ounces (200 grams) rolled wafer cookies, crushed to crumbs

Berry Mousse

• 1 cup berries (mix and match from frozen blueberries, strawberries, and raspberries)

• 1/2 cup water

• 3/4 cup sugar

• 2 tablespoons Gefen Cornstarch

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  Gefen Cornstarch

Patisserie Cream

• 1 and 1/2 cups milk or nondairy milk substitute

• 1/2 cup sugar

• 3 egg yolks

• 2 tablespoons Gefen Cornstarch

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  Gefen Cornstarch

• 1/2 teaspoon Gefen Vanilla Extract

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  Gefen Pure Vanilla Extract

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Start Cooking

Make the Mousse Cups

1. Combine all praline ingredients to form dry crumbs.

2. For mousse, put berries, water, and sugar into a small pot, bring to a boil. Whisk together cornstarch and water. As the fruit mixture comes to a boil, add the cornstarch mixture. Mix until thick, then turn off the flame.

3. To make patisserie cream, in a bowl, mix sugar, yolks, cornstarch, and vanilla. Heat milk in a small pot, over medium-high flame. When the milk just comes to a boil, add sugar mixture. Continue cooking until mixture is thick and creamy, stirring constantly. Remove pot from flame. Transfer cream to refrigerator. If you prefer an airier cream, beat half a container of whipping cream or nondairy topping and fold into the cooled cream.

4. To assemble, spoon alternating layers of crumb, fruit, and cream into serving glasses.