in Dessert Recipes, Great Britain

Hazelnut cream

updated

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Ingredients for 4 servings:

  • 150 g butter
  • 100 g sugar
  • 5 cl eggnog
  • 3 medium-sized eggs, fresh
  • 1 cl whiskey
  • 175 g hazelnuts, finely ground
  • Hazelnuts, for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Recipe from around 1900 from England

Cream the butter and sugar until creamy. Separate the eggs. Add the egg yolks to the butter and sugar mixture and beat until fluffy. Mix the nuts and whiskey into the mixture. Beat the egg whites until stiff peaks form, fold in, refrigerate for 1-2 hours, and garnish with whole nuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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