Summary

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

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Instructions

1. 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.
2. 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!
3. Depending on your taste, you can use a little more sugar; the rum can also be left out.