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Hazelnut Parfait

Deel op Facebook Print Recipe

Ingredients

Ingredients for 6–7 Servings

  • 10.5 oz Brittle
  • 3 Egg yolks
  • 3 tbsp 40 g Granulated sugar
  • 2 Egg whites
  • 2 oz 50 g Nougat
  • ¾ cup 200 ml Heavy cream
  • 3 tbsp 4 cl Nut liqueur

Instructions

  • Prepare the brittle according to the recipe and grind coarsely.
  • Cream the egg yolks with half of the granulated sugar.
  • Beat the egg whites to stiff peaks with the rest of the sugar.
  • Melt the nougat in a double boiler and stir into the egg yolk.
  • Carefully fold in the egg whites.
  • Whip the cream halfway and fold it in along with the brittle.
  • Flavor with nut liqueur.
  • Fill a terrine pan and freeze for at least 3 hours, but preferably overnight.
  • Let the parfait thaw slightly before serving, so that it is not too hard.
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Course; Dessert / Nuts