Add the rehydrated gelatin to the warm, strained crème anglaise.
Gradually pour the mixture over the praline, carefully emulsifying all the while.
Immediately mix using an electric mixer to make a perfect emulsion.
Stabilize the emulsion if necessary by adding some of the cream whipped to the texture of a mousse.
As soon as you obtain a smooth mixture, add the rest of the airy whipped cream.
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