- Serves: 6
- Cook Time: 45 minutes
- Prep Time: plus cooling and 4 hrs freezing
- Effort: hard
For the sorbet syrup:
- 200 g caster sugar
- 180 ml water
- 2 tbsp liquid glucose
For the craquelin:
- 50 g blanched almonds, freshly toasted, then cooled
- 100 g caster sugar
- 20 ml water
For the caramel:
- 50 ml water
- 125 g caster sugar
- 50 ml hot water
For the sabayon:
- 2 egg yolks
- 25 g dark chocolate
- 300 ml whipping cream
- 1 tbsp armagnac
For the armagnac caramel sauce:
- 50 ml water
- 250 g caster sugar
- 150 ml hot water
- 2 tbsp armagnac
Tips and Suggestions
This recipe makes extra quantities of the sorbet syrup which can be reserved and used in other desserts.
1. First prepare the sorbet syrup. Place the caster sugar, water and liquid glucose in a saucepan. Bring to the boil, boil for one minute and allow to cool.
2. Prepare the craquelin. Spread the toasted almonds on a greased rimmed baking sheet. Place the caster sugar and water in a saucepan. Heat, stirring, until the sugar dissolves. Bring to the boil and cook briskly without stirring until the syrup reaches a 'caramel' colour. Carefully pour the caramel syrup over the almonds. Set aside to cool. Once cooled, break into pieces.
3. Make the caramel. Place the water and caster sugar in a small saucepan, bring to the boil and cook over a medium heat until the syrup caramelises and turns a rich deep golden brown. Carefully add the hot water, tilting the pan away from you as you add it because the mixture will spit, stir thoroughly and simmer for 1 minute.
4. To make the sabayon, place the egg yolks in a large bowl. Add 50ml of the cooled sorbet syrup and beat with an electric beater until increased in volume. On a lower speed add the caramel and continue to whisk until the mixture is cold, about 10 minutes.
5. Whip the cream until soft peaks form.
6. Melt the chocolate in a heatproof bowl over a pan of simmering water.
7. Mix two tablespoons of the whipped cream into the melted chocolate to thin it. Fold the chocolate mixture into the remaining whipped cream.
8. Fold in 25g of the craquelin, one tablespoon of armagnac and the egg yolk mixture.
9. Divide the mixture among 6 ramekins and freeze for 4 hours.
10. About 30 minutes before serving make the armagnac caramel sauce. Place the water and caster sugar in a heavy-based saucepan. Cook stirring until the sugar has dissolved. Bring to the boil and cook briskly until the sugar syrup caramelises and darkens into a rich, deep golden brown.
11. Carefully add 150ml of hot water. Make sure you tilt the pan away from pan as you add it in because the mixture will spit. Take off the heat and stir in the Armagnac.
12. To serve, unmould the frozen praline armagnac mousses from their ramekins, place on serving plates, decorate with craquelin pieces and surround with armagnac caramel sauce. Serve.
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