ReceptnaptárHazelnut parfait
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Coarsely grind the hazelnuts, bring to the boil in the milk, and simmer for a few minutes so the flavour infuses, then strain.
- Once half-cooled, mix in the egg yolks and the sugar thoroughly.
- Cook over a bain-marie, stirring constantly, until it thickens, then set in cold water and keep whisking until cool.
- Whip the cream into stiff peaks, and fold it into the cooled cream.
- Pour into a mould and freeze for at least 4 hours, until frozen.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Similar recipes
- Hazelnut ice cream · Hungarian
- Vanilla ice cream · Hungarian
- Vanilla parfait · Hungarian
- Mantecado (Nut and Macaroon Ice Cream) · Mexican
- Stracciatella gelato (Italian milk gelato with chocolate shards) · Italian
- Chestnut parfait · Hungarian
More hungarian ideas
- Bishop's bread
- Bishop's slices for tea
- Provençal-style cake
- Linzer cookies with egg yolk
- Linzer cookies, another way
- Striped cake
- Chocolate log bar
- Chocolate cookies
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings