Parfait of hazelnut brittle with egg liqueur and tonka bean

Ingredients for 6 servings:

• 25 g sugar
• 50 g hazelnuts, chopped
• 1 m.-sized egg(s)
• 20 g vanilla sugar
• ¼ tonka bean(s)
• 125 g cream or Cremefine for whipping
• 4 tbsp eggnog

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 25 minutes; Total time approx. 6 hours 55 minutes

Melt the sugar for the brittle in a pan until golden brown. Add the hazelnuts, mix with the melted sugar, and remove the pan from the heat. Transfer the brittle to baking paper or foil and let cool. Place the egg, vanilla sugar, and grated tonka bean in a metal bowl and beat in a hot water bath until thick and foamy. Then whisk in cold water. Whisk the whipped cream until stiff peaks form. Set aside one-third of the hazelnut brittle for decoration, grind the rest in a food processor, add it to the egg and sugar mixture with the whipped cream, and fold in. Season with egg liqueur and divide between 6 silicone muffin tins. Place in the freezer for about 6 hours. Turn the parfaits out of the tin and place them on plates. Serve with the remaining hazelnut brittle and a few berries, if desired.