Cappuccino Cup with Milk Mousse Praline Cream and Whiskey Foam

Directions

Bavarian Cream:
1. In a small bowl, whisk together the yolks and sugar, then add the cornstarch and whisk until combined. set aside.

2. In a pot over medium heat, scald the milk. Once boiling, pour the egg mixture into the milk, whisking quickly and continuously until thick.
3. Take off the heat, pour into a mixing bowl with a paddle. Add the butter and vanilla. Mix on low speed for about 5 minutes, until the butter is melted and incorporated and filling begins to cool.
4. Cover and cool completely in the refrigerator.

Whipped Cream:

1. line a pan with either a silpat mat or parchment paper.

2. In a pot over low/medium heat caramelize the sugar, stirring with a wooden spoon. Cook slowly until it is smooth and a caramel color.
3. Add the hazelnuts and almonds and quickly stir until the nuts are covered in caramel. Immediately pour out onto the prepared pan. The caramel will harden very quickly when the nuts are added, so this step has to be quick to avoid it all sticking to your pot!
4. Break into smaller pieces and chop in a food processor until a small crumble size.
• Caution: caramelized sugar is VERY hot and will cause burns if touched before it cools. Be careful not to splash when stirring.
• If there is caramel stuck to your pot, simply fill with water and boil on the stove and it will come right off.
• I suggest using a wooden spoon or high heat spatulas as regular spatulas/plastic may melt.
• You can reserve some crumble to garnish the top of the cake/cupcakes.
Stir whipped cream into the Bavarian cream. Add praline crumble and stir. Reserve.

Milk Mousse:

1. Stir the cold water and gelatin together until there are no lumps, set aside
2. In a bowl combine the sugar and dry milk
3. In a pot heat the cream
4. When simmering add the sugar mixture and whisk until incorporated. careful to keep whisking until it is all combined or it will burn on the bottom of the pot.
5. Remove from heat and whisk in gelatin
6. Once completely mixed, pour into a baking dish and cool in the refrigerator for 4 hours or until set
7. Once completely cooled and set ( not much movement when you shake the dish) pour into a mixer bowl. Use the paddle to mix the mousse until fluffy. Careful not to over mix or your mousse will separate.

Milk Crumble:

1. Mix all ingredients in a bowl with a fork until dry and crumbly.
2. Bake at 250F for 15-20 minutes or until golden

Whiskey Foam:
1. Soak the gelatin in cold water

2. Boil the milk, sugar and heavy cream
3. Squeeze excess water from gelatin
4. Remove pot from heat and add gelatin, stir
5. When cool add the whiskey
6. Use an espuma gun with no2 chargers to foam