Praliné mousse with a white collar

This recipe is based on the ‘praliné mousse’ recipe that I found in this book: agar agar.  But I did something wrong, I  poured the cream on the praliné  rather than the reverse.  But by doing this, I got a nice white collar on top of the mousse.

1,2 dl of soy cream from  Provamel
50 g of praliné from abinda*
300 ml soy milk
4 tbsp light cane sugar
2 g agar agar

* Praliné is a sweet spread that contains: wheat syrup,  haselnuts, sunfloweroil, vanille and salt.

Put 1 hours in advance the soy-cream, one bowl and the beaters of a hand mixer in the refrigerator.
Take from the fridge after1 hours, put the cream in the bowl and beat it for about 3 minutes with the hand mixer. Put back in the fridge.
Put the praliné in a large bowl.

Mix the soy milk in a saucepan with the sugar and agar-agar.  Bring the mixture to a boil and  simmer for 30 seconds.
Pour in on top of  the praliné and stir it gradually.
Then pour the cream on top and stir this also through, very carefully. In principle, you will keep a nice layer of whipped cream on top.
Let cool and put the mousse approximately 1 hour in the  refrigerator.

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