John Myers
Hazelnut Parfait with Fruity Side Dish
The perfect hazelnut parfait with fruity side dish recipe with a picture and simple step-by-step instructions.
- 70 g Sugar
- 100 g Ground hazelnuts
- 50 g Chopped hazelnuts
- 50 g Walnuts
- 80 ml Water hot
- 5 Pc. Egg yolk
- 1 tsp Cinnamon
- 50 g Nougat
- 50 g Sugar
- 2 tbsp Chocolate liquor
- 300 ml Cream
- Fresh fruit
- First let 70 g sugar in the pan lightly caramelize, then add the nuts, toss and stir briefly. Deglaze with hot water and let it boil down a little.
- Beat the egg yolks, eggs, cinnamon and 50 g sugar in a bowl over a hot water bath until a creamy mixture is formed. Add the grated nougat and stir in. Add the liqueur and the nut mixture and whip everything again over the water bath. Then beat until the mixture has cooled down a bit.
- In the meantime, whip the cream until stiff and then fold it into the mixture.
- Put the whole thing in a loaf tin lined with cling film and let it freeze in the freezer for at least 4 – 5 hours.
- Then carefully tip out of the mold and cut into slices or cut out shapes. Chop the fruit and serve with the parfait on a plate.
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