75 g (2 1/2 oz) 1 1/4 cups fresh brown breadcrumbs
2 tablespoons (30 g) 1 oz Demerara (raw) sugar
2 egg whites
3/8 cup (85 g) 3 oz caster sugar (superfine granulated)
315 ml (10 fl oz) 1 1/4 cups whipping cream
1-2 drops vanilla essence
2 tablespoons (30 g) 1 oz Demerara (raw) sugar
2 egg whites
3/8 cup (85 g) 3 oz caster sugar (superfine granulated)
315 ml (10 fl oz) 1 1/4 cups whipping cream
1-2 drops vanilla essence
method
1. Toast hazelnuts evenly, cool, then grind coarsely in a coffee grinder.
2. Mix with breadcrumbs and demerara sugar in a bowl.
3. Tip crumb mixture onto a baking sheet and spread out evenly.
4. Grill under medium hot grill, turning and shaking, until brown. Leave to cool.
5. Whisk egg whites in a large bowl, until stiff. Sprinkle in sugar and whisk for a further 2 minutes.
6. In a separate bowl, whip cream with vanilla essence to soft peaks, then fold into egg whites with all but 1 tablespoon of breadcrumb mixture.
This mixture makes a delicious ice cream; simply turn the finished cream into a plastic container and freeze.
2. Mix with breadcrumbs and demerara sugar in a bowl.
3. Tip crumb mixture onto a baking sheet and spread out evenly.
4. Grill under medium hot grill, turning and shaking, until brown. Leave to cool.
5. Whisk egg whites in a large bowl, until stiff. Sprinkle in sugar and whisk for a further 2 minutes.
6. In a separate bowl, whip cream with vanilla essence to soft peaks, then fold into egg whites with all but 1 tablespoon of breadcrumb mixture.
This mixture makes a delicious ice cream; simply turn the finished cream into a plastic container and freeze.
serving amount
serves 6
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