Frozen white chocolate mousse with espresso jelly and almond praline

Name: Frozen white chocolate mousse with espresso jelly and almond praline
Total time: 380 min
Ingredients: Frozen white chocolate mousse; 2 eggs; 250 grams white eating chocolate; 1 cup (250 millilitres) thickened cream; 2 teaspoons vanilla extract; 2 tablespoons caster sugar; Espresso jelly; 2 tablespoons coffee-flavoured liqueur; 1 cup (250 millilitres) water; 3 teaspoons instant espresso coffee; 1/3 cup (80 millilitres) boiling water; 2 1/2 teaspoon powdered gelatine; Almond praline; 1/2 cup (80 grams) blanched almonds; 1 cup (220 grams) caster sugar; 1/2 cup (125 millilitres) water

www.nzwomansweeklyfood.co.nz

If you have a coffee machine, use it to make three espresso coffees, rather than using instant coffee; you need ⅓ cup coffee. Note

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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