Hazelnut cream

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Method

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1. Bring the milk to the boil, add the ground hazelnuts, and let it steep for about 10 minutes so the flavour infuses. ⏱ Timer: 10 min
2. Strain through a sieve.
3. Once cooled, cook with the egg yolks and sugar over a bain-marie, stirring constantly, into a cream.
4. While still half-warm, stir in the dissolved gelatine.
5. Once completely cool, gently fold in the whipped cream.
6. Pour into a mould and chill for at least 3-4 hours. ⏱ Timer: 3 h

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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