4 eggs separated
6oz icing sugar
6 gelatine leaves
¼ pint cream lightly whipped
2tsp chopped basil
For the sauce
½ pint single cream
For the praline 1fl oz water
4oz caster sugar
8oz peanuts unsalted
Soak gelatine in cold water until soft. Whisk egg yolks and sugar in a bowl over a pan of hot water until pale in colour. Mix mascarpone and whipped cream together and fold in the basil.
Dissolve gelatine gently over heat pass through a sieve into the egg mixture. Work in quickly then add mascarpone. Blend well and put into moulds. Place in the fridge to set.
To make the praline blend down the peanuts to a chunky crumb texture. Dissolve the sugar in water and heat to a golden caramel. When sugar has caramelised carefully fold in the nuts and pour on to parchment paper. Leave to harden.
To make the sauce put all ingredients in a bowl over a saucepan of hot water stir until blended. Remove from heat and leave at room temperature.
Place mousse in centre of a plate with two spoonfuls of sauce on the side. Sprinkle chopped praline on the other side dust the edges of the plate with icing sugar. Garnish with fresh mint and fruit.