| Pistachio
praline and chocolate mousse
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Ingredients
25 g (1 oz) Tate & Lyle Granulated Cane Sugar
1 tbsp unsalted shelled pistachios, chopped
75 g (3 oz) white chocolate
* 150 ml (5 fl oz) light double cream alternative
1 medium egg white
Heat sugar gently in a heavy-based pan until melted and caramelised. Add nuts and pour onto an oiled baking sheet and leave to set. Smash praline with a rolling pin, reserving a few larger pieces for decoration and finely crushing remainder.
Melt chocolate. Whisk egg white and then double cream in separate bowls until they form soft peaks. Fold egg and cream into chocolate with crushed praline. Divide between four dessert glasses and top with reserved praline pieces.
* Light double cream alternative should be available in the dairy section of the supermarket.
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