Hazelnut cream

Hazelnut cream

By
From
Encyclopedia of Food and Cookery
Serves
8

You can buy ground hazelnuts at good health food shops and delicatessens. Better still, for the best flavour, grind your own (nut mills are available at kitchen shops): toast hazelnuts, rub off the skins, then grind. Serve the cream with crisp biscuits.

Ingredients

Quantity Ingredient
250g hazelnuts, ground
625ml milk
6 egg yolks
230g caster sugar
2 teaspoons natural vanilla extract
500ml cream
1 tablespoon powdered gelatine
2 tablespoons water
cream, whipped, to decorate
hazelnuts, to decorate

Method

  1. Combine ground hazelnuts and milk in a heavy saucepan and bring to the boil. Cool.
  2. Beat egg yolks and sugar together until pale and thick. Pour on milk mixture, stirring constantly. Place in the top of a double saucepan and cook, stirring, until custard has thickened. Cool.
  3. Soften gelatine in water for 5 minutes, then dissolve over hot water. Stir into custard with vanilla. Cool until mixture has the consistency of unbeaten egg white.
  4. Whip cream and fold into mixture. Pour into 8 individual serving dishes and chill until firm. Decorate with whipped cream and hazelnuts.
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