Hazelnut parfait with nut liqueur
Preparation time: 15 min.
Created on: 17.11.2016
Last changes: 30.11.2016
- Process the hazelnuts in the blender jug for 3 seconds/turbo button, then transfer them to a bowl. Caramelize 150 g sugar in a pan until light brown. Remove the pan from the hob and stir in the hazelnuts. Spread the nut brittle evenly over greaseproof paper, then leave to cool and harden. Break it into chunks, process in the blender jug for 3 seconds/turbo button, and transfer to a bowl. Clean the blender jug thoroughly. Separate the eggs (the 4 whites can be used to make something else). Insert the mixer attachment and beat the egg yolks with the rest of the sugar for 4 minutes/speed setting 4 until smooth and creamy. Transfer to a bowl and stir in the brittle mixture with a spoon. Clean the blender jug thoroughly. Whip the chilled cream in the blender jug until stiff using the mixer attachment for 3 minutes/speed setting 3. Transfer the cream to a bowl and clean the blender jug well. Insert the mixer attachment. Beat the egg whites and salt until stiff in the blender jug for 3 minutes/speed setting 4. Fold the 3 mixtures (brittle and yolk, whipped cream, and egg whites) together with the spatula and mix in the honey and nut liqueur. Spoon the mixture into a suitable parfait (or other) mould and chill in the freezer for about 5 hours. Allow to defrost slightly, turn it out of the mould, and serve.
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