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.
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.