Praline Mousse - cooking recipe

Ingredients

1 1/4 c. sugar
1 c. hazelnuts
1 1/2 c. Praline Powder
4 egg whites (room temperature)
1/2 c. sugar
2 c. heavy cream
seeds from 1 vanilla bean
1 Tbsp. Praline Powder (for garnish)

Preparation

Place the 1 1/2 cups of Praline Powder in a medium mixing bowl and set aside.
Beat egg whites, adding sugar slowly until peaks hold.
Fold egg whites into the Praline Powder.
Don't wash the bowl, just pour in the cream and whisk.
Add the vanilla and beat until soft peaks hold.
Fold the cream into the praline mixture. Pour into a 1-quart freezerproof bowl.
Sprinkle with the 1 tablespoon of Praline Powder.
Freeze at least 4 hours before serving.