While creating this cold, creamy terrine with layers of fluffy coconut mousse and sweet-tart mango sorbet, Lauren Chattman (author of the new Icebox Desserts) decided to add crunchy bits of sesame praline. But she couldn't get the praline right. Then she discovered a great trick: While melting the sugar in hot water, you can prevent the edges of the praline from crystallizing by covering the pot.
Published
August 2005
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