Hazelnut Parfait

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	4 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

2 egg (s)
1 tablespoon rum, (optional)
50 grams sugar
50 g puree (hazelnut puree), a little more to taste
50 g couverture, white, chopped
200 ml sweet cream, whipped until stiff

Instructions

Beat the hazelnut butter until smooth. Beat the eggs with the sugar and rum in a hot water bath until they are thick and frothy, dissolve the hazelnut butter and the chopped couverture in it, then beat the cream in an ice water bath until cold. Fold in the whipped cream. Fill the mixture into portion molds (silicone molds are great) or into a loaf pan lined with cling film and place in the freezer (***) for at least 4 hours.
You can get hazelnut butter in health food stores or in organic shops, it consists of 100% finely pureed nuts. The oil that settles on the top is ok so stir it well before using it. Please do not use nut nougat or light hazelnut cream!
Depending on your taste, you can use a little more sugar; the rum can also be left out.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.