Hazelnut Cream

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 4 hrs
Course Dessert
Cuisine European
Servings (Default: 4)

Ingredients

  • 3 sheets gelatin, white
  • 200 g hazelnuts, whole, unpeeled
  • 1 vanilla pod (s)
  • 250 ml milk
  • 4 egg (s), including the yolk
  • 100 g powdered suar
  • 0.5 liter ½ sweet cream
Hazelnut Cream
Hazelnut Cream

Instructions

  1. Soak the gelatine in cold water. Roast the hazelnuts in the pan until the skin has flaked off and the nuts are browned. (Leave some for garnish.)
  2. TIP:
  3. The skin of the roasted nuts can only be loosened with difficulty. It`s very easy if you rub the nuts between two tea towels until all the shell remains have come off.
  4. Then finely grind the cooled hazelnuts without skin. Slit open the vanilla pod, scrape out the pulp. Bring the milk with the pulp and the pod to the boil. Take out the vanilla pod. Mix egg yolks with powdered sugar until frothy. Add milk while stirring. Beat the cream in a bain-marie with the hand mixer over a mild heat until it is thick. Then stir in the soaked, squeezed gelatine sheet by sheet. Place the saucepan in ice water and stir until the cream starts to gel. Whip the cream. Fold the ground hazelnuts and whipped cream into the cream (leave a little cream to decorate) and put the cream in a cool place. Garnish with whipped cream and hazelnuts just before serving.
  5. It is a bit time-consuming to prepare - but the result is worth it!

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