Hazelnut Cream

Preparation info
    • Difficulty

      Easy

Appears in

By Bo Friberg

Published 1989

  • About

Ingredients

  • 8 ounces (225 g) toasted hazelnuts
  • 1 quart (960

Method

  1. Remove the skin from the hazelnuts.
  2. Very gradually, mix enough of the cream into the hazelnut paste to make it soft and similar in consistency to lightly whipped cream. Whip the remaining cream to soft peaks.
  3. Fold the cream into the hazelnut paste together with the toasted nuts. If the cream is over-whipped, it can