Ingredients
Nut praline
Method
1.Using an electric beater, beat the egg yolks and half the sugar until thick, pale and fluffy.
2.In a separate bowl, whisk the cream and coconut yoghurt until medium peaks form then fold through the pear purée and toasted coconut.
3.Using the electric beater, beat the egg whites in a clean bowl for 1-2 minutes until foamy and white then gradually add the remaining sugar, beating to a thick, white and glossy meringue.
4.Fold all three mixtures together and spoon into six serving glasses. Chill in the fridge for at least 2 hours or until set.
5.For the praline, add sugar and water to a pan and swirl to mix then simmer without stirring for 4-5 minutes until the mixture starts to colour and caramelise.
6.When the caramel is golden, add the nuts and coconut and swirl around to evenly coat the bits. Very carefully pour onto a foil-lined tray and leave to cool and harden. Crack into shards and store in an airtight container.
7.Serve the mousse chilled with shards of nut praline.
Note
- To toast coconut, spread in an even layer over a lined baking tray and cook in oven at 180°C for 2-5 minutes until golden and toasted. – The toffee works much better if you don’t stir it with a spoon; just swirl the saucepan to help mix the ingredients instead.