Summary

Ingredients

• 25 g mararine, vean (Alsan)
• 1 tablespoon wholemeal spelled flour
• 100 g hazelnuts, round
• 300 ml milk, plant-based (rice milk)
• 2 tablespoon raw cane sugar (heaped )
• 1 drop lemon juice

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Instructions

1. Weigh or measure the ingredients first. Mix the hazelnuts and raw cane sugar.
2. Melt the margarine in a large saucepan. Add the flour and stir immediately so that no lumps form (roux). Stir in some of the hazelnuts, then add all of the rice milk. Heat the whole thing, it`s quick, stir steadily and work quickly.
3. Stir the rest of the hazelnut and raw cane sugar mixture into the hot mixture. Add a drop of lemon juice and bring to the boil briefly, always stirring.
4. If possible, do not reduce the raw cane sugar during the first test. The ground hazelnuts have a very intense taste. Divide the hazelnut dessert into 4 bowls and let cool.