Pecan Roulade with Praline Mousse

Name: Pecan Roulade with Praline Mousse
Yield: makes 8 to 10 servings
Ingredients: 7 ounces pecans (about 1 cup), lightly toasted; 1/2 teaspoon baking powder; 7 eggs, separated (be careful not to get any yolk in the whites); 1/2 cup plus 2 tablespoons granulated sugar; 1 cup sugar; 1/2 cup water; 1 cup heavy cream; 1 teaspoon pure vanilla extract; Bourbon or rum to taste; 4 ounces cream cheese (regular or low-fat), softened; 1 cup reserved praline syrup; 1 teaspoon pure vanilla extract; 3/4 teaspoon unflavored gelatin; 1 1/2 tablespoons dark rum; 1 cup heavy cream, whipped to firm peaks; Cake; Confectioner’s sugar; Praline mousse; Praline syrup

December 14, 2011

If this recipe looks too daunting at first blush, you might consider making it in stages. The syrup for the praline mousse can be made two days in advance, and the cake can be made the day before the dessert is assembled. Or tackle just the cake the first time, and serve it with some strawberry jam and a little whipped cream on the side. Then imagine how good (and beautiful) the cake will be with the mousse on the inside. I prefer to assemble the roulade in the morning and give it all day to get moist and flavorful in the refrigerator. Some sliced ripe strawberries or peaches send it over the top.

Cooks' Note

For an easy dessert, try the mousse on its own with shortbread cookies and some fresh strawberries.
Gelatin tends to thicken on standing for even a few minutes. If the mixture seems too thick and granular when you stir in the rum, you might want to place the bowl over hot water to keep the gelatin liquid.

Recipe notes

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