Praline Charlotte

Directions

1. 1
   ["Place a heavy skillet over medium heat and add the sugar.", "Cook, stirring occasionally with a fork, until the sugar is melted and a deep golden color.", "Remove from the heat and stir in the pecan halves.", "Pour the mixture onto a buttered sheet pan and allow to cool.", "When cooled, chop the pralines finely.", "Set half aside and transfer the other half to the container of a food processor.", "Pulse until the mixture resembles coarse sand.", "Set aside.", "Make or reheat the custard sauce (it should be warm) and transfer it to a large bowl.", "Dissolve the gelatin in 2 tablespoons water and stir it into the custard.", "Stir in the salt.", "Place the bowl in the refrigerator to cool, stirring occasionally, until it is thickened but not yet gelled, about 20 minutes.", "Fold the powdered praline into the cooled custard.", "Whip 1 1/4 cups of the cream until it holds soft peaks and fold it into the custard.", "Fold all but 1/4 cup of the reserved chopped praline pieces into the custard.", "Save the rest for a garnish.", "Refrigerate.", "Take 4 to 6 ladyfingers and trim them into \"petals\"" with one rounded edge and one narrow