Coffee soufflé with praline

1. Fry the nut mixture in an oven preheated to 150 ° C until golden brown.

2. Transfer to a skillet, add the cane sugar and stir vigorously with a wooden spatula on high heat until the sugar is completely melted.

3. Transfer the mass to a greased baking sheet, cool, let harden. Then crush in a mortar or break into small pieces and pass twice through a meat grinder with a large grate.

4. Soak gelatin in warm milk. When the gelatin swells, put the milk on the fire and heat almost to a boil, but do not boil (the gelatin should completely dissolve).

5. Beat the chilled cream with powdered sugar until a thick, non-spreading foam forms. Combine whipped cream, coffee and gelatin solution. Mix well with a spoon until a homogeneous consistency is obtained. Add praline and mix thoroughly again.

6. Put the soufflé in a detachable form and refrigerate for 2 hours.