Parfait Mocha Praliné

Method

1. To make the praline, in a dry frying pan (not a non-stick one) toast the hazelnuts over a medium heat, shaking the pan, until they just begin to colour. Tip the hazelnuts onto a plate and set aside.

2. Put the sugar in the pan, spread it out and place over a medium heat until it becomes liquid and turns a light golden colour (watch it as it can quickly turn very dark and bitter). Put the hazelnuts back in and turn them around until they are well coated with the liquid caramel. When the caramel turns brown, pour it onto a baking tray lined with parchment paper (or onto an oiled baking tray). Let it cool completely. When it is hard and brittle, grind in a food processor.

3. Whisk the cream with the condensed milk and coffee powder until soft peaks form. Fold in the praline, keeping 2 tablespoons aside to decorate. Keep this in a little cup covered with parchment paper until you are ready to serve.

4. Line a mould with parchment paper (it makes turning out easier) and pour in the cream mixture. Cover the top with parchment paper and freeze for at least 6 hours or overnight.

5. Take out of the freezer 15 minutes before serving. Dip the mould into a bowl of very hot water for a few seconds. Remove the covering parchment paper. Turn the mould upside down onto a serving plate and remove the remaining parchment paper. Serve sprinkled with the reserved praline.