Praline Mousse

• 1 cup pulverized praline (see recipe)
• 3 eggs, separated
• 1/2 cup, plus 4 tablespoons, sugar
• 1 cup milk
• 1 envelope unflavored gelatin
• 2 tablespoons cold water
• 1 cup heavy cream

1. Prepare the praline and set aside.
2. Preheat the oven to 425 degrees.
3. In a saucepan, put the yolks, one- half cup of the sugar and the milk.
4. Bring to the simmer and cook until the mixture achieves a custardlike texture.
5. Do not overcook or the eggs will curdle.
6. Remove from the heat immediately.
7. Blend the gelatin with the water until it is softened.
8. Stir this into the custard mixture and stir until dissolved.
9. Pour and scrape the mixture into a mixing bowl.
10. Let it stand until cool.
11. Put the egg whites in one large mixing bowl, the cream in another.
12. Beat the whites until they are almost stiff and add two tablespoons of sugar.
13. Continue beating until they are stiff.
14. Beat the cream until it is almost stiff and add the remaining two tablespoons of sugar.
15. Continue beating until it is stiff.
16. Add half of the whites to the egg-yolk sauce and beat them in.
17. Add the remaining whites, folding them in gently.
18. Fold in the cream.
19. Continue folding while gradually sprinkling the praline on top.
20. Chill until set.

praline, eggs, sugar, milk, unflavored gelatin, cold water, heavy cream

Taken from cooking.nytimes.com/recipes/2078 (may not work)