Cheese Mousse And Pink Pralines

1. 1

   Whip 120 grams of very cold liquid cream on slow speed in bowl, gradually increasing speed until stiff. Refrigerate.

2. 2

   Put gelatin sheets in cold water to soften.

3. 3

   Put the remaining 80 grams of liquid cream in a pan and heat gently.

4. 4

   Once the gelatin softens, hand squeeze to drain, and place in pan to melt with the hot cream, do not boil. Once melted, pour this mixture into the cheese in a bowl.

5. 5

   Add powdered pralines and mix.

6. 6

   Add the whipped cream and mix gently with a spatula. Pour into cups and refrigerate for at least 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.