Caramel mousse and praline

Fine and aromatic, with a sublime taste of caramel and rum, this mouse definitely impressed me. His preparation is not complicated but must keep in mind a few things that we perfect.

INGREDIENTS mousse:

• 60 gr seems fond
• 1 1/2 lingurita gelatin praf
• 2 tablespoons brown or white rum
• 150 gr zahar
• 2 tablespoons cold water
• 6 egg yolks
• 400 g Frisca

Praline ingredient:

• 100 gr zahar
• 100 g hazelnut / almond / sesame seeds (I used all three you can put any of them)
• 30 grams of what
• Zahar vanilat (optional)

Dissolve the gelatin in cold water 60 g and the 2 tablespoons of rum,

you put sugar in a saucepan with thicker bottom,

and put it on moderate heat to melt. When completely melted, it fair for the heat and carefully (as it makes bubble) add the 2 tablespoons of water. Mix with a wooden spoon. The caramel will get a thicker consistency. Now gradually add gelatin dissolved in water (add slowly because you need to add everything at once will form lumps. If this happens yet again put on the fire and stir until their dissolution).
The final consistency will be like a caramel syrup thicker

Mixing the 6 yolks in mixer (speed) and when they changed color and are fluffy reduce mixer speed and add the warm caramel to cool over the yolks.

Mixing up again until the yolks and caramel mousse will open the color and become fluffy (about 7 minutes),

Mixing cream (cold from the fridge) but not mixing until it becomes very hard. When the mixer starts to leave traces in cream stop.
Here I hope to show how it is mixed,

Add half the cream over the mousse,

and mix carefully from the bottom up,

after cream into mousse overthrow embedded mouse over half the remaining cream,

mix well and carefully from the bottom up.

This is the caramel mousse,

you stuffing cold for 1-2 hours then we can serve.
It keeps in the refrigerator at the same stage for two days.
Praline:
Put the heat sugar with water and once it starts to boil it anymore let the heat for 4 minutes, then add nuts or toasted almonds. Almonds and peanuts pay attention for 15 minutes at 160 degrees or you can fry in a teflon pan for several minutes.

Stir the fire with peanuts sugar syrup until the sugar begins to color slightly. It becomes golden, pour everything on a parchment paper and let racesaca,

When cool,

mixing it at the robot but not small, larger pieces remain.
For decoration I melted some sugar with a spoon and then I made various forms on a baking paper,

they have cut out easily with a knife and I sat over mousseului.
Assembly:
Sit in a glass of praline layer, then a layer of mousse and praline mousse and finished with, little chocolates, a drop of chocolate sauce and sugar decorations.