20 oz frozen raspberries, thawed, drained and juice reserved
1 1/2 envelopes unflavoured gelatin
4 large eggs, separated and whites at room temperature
1/8 tsp salt
1/4 tsp cream of tartar
1/4 cup sugar
1 3/4 cups whipping cream
2/3 cup sugar
1/2 cup hazelnuts, toasted and skins removed
3 oz bittersweet chocolate
1/4 cup half and half cream
3 tbsp frangelico liqueur
Instructions
To prepare praline- In heavy saucepan, over medium heat, combine sugar and hazelnuts, stirring constantly, until sugar is dissolved and turns a light caramel colour. Do not overcook or burn sugar. Remove from heat and pour immediately onto well oiled baking sheet. Set aside to cool.
Break praline into pieces and grind in food processor until fine texture is achieved. To prepare sauce- in heavy saucepan over medium heat, melt chocolate. Stir in cream and frangelico and set aside to cool.
Fit 1.4l souffle dish with 6 inch wide band of aluminium foil, brushed with oil, to form 3 inch collar. In food processor, puree raspberries. Pass through fine sieve, discarding seeds. Pour reserved juice in small saucepan and sprinkle with gelatin. Set aside about 10 minutes.
Meanwhile in heatproof bowl beat eggs until pale and thick. Add raspberry puree. Place bowl over simmering water, beating mixture abou 7 minutes or until thick. Remove bowl from water and heat an additional 1 minute. Heat gelatin mixture over medium low heat, stirring until gelatin has melted. Remove from heat and beat into raspberry mixture. Place bowl with raspberry mixture in ice cold water to allow to cool, stirring often until completely cooled. In large bowl, beat egg whites with salt until frothy. Add cream of tartar and sugar, a little at a time, beating until soft peaks form.
Transfer raspberry mixture to clean large bowl. Fold in egg whites alternately with two thirds of praline. Fold in whipped cream. Spoon mousse into souffle dish and refrigerate, covered at least 3 hours. Prior to serving remove collar and garnish outer edges of souffle with remaining praline. Drizzle with chocolate sauce.
Originally Submitted
2/22/2012
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