hazelnut cream

peter jackson

peter jackson

5th December 2011

hazelnut cream

Boil milk, cream, and sugar, add nuts, infuse for 2 hours.
Reboil and add the gelatine.            ...

Ingredients

  • 240g Toasted Hazelnuts, crushed.
  • 2.8 litres cream
  • 400ml milk
  • 440g caster sugar
  • 10-12 leafs gelatine, soaked

Method

Boil milk, cream, and sugar, add nuts, infuse for 2 hours.
Reboil and add the gelatine.
Pass, cool and pour into moulds and set pref overnight.