100 g (4 oz) whole hazel nuts
45 g (3 tbsp) sugar
4 large eggs, separated
90 g (6 tbsp) Vanilla Sugar (see note to recipe for Le Succes) or caster sugar
30 g (2 tbsp) powdered instant coffee
300 ml (1/2 pt) double cream
45 g (3 tbsp) sugar
4 large eggs, separated
90 g (6 tbsp) Vanilla Sugar (see note to recipe for Le Succes) or caster sugar
30 g (2 tbsp) powdered instant coffee
300 ml (1/2 pt) double cream
method
1. Brown the hazelnuts in a frying pan over a medium heat.
2. When the skins begin to loosen, remove from heat. Put in a dish cloth and rub gently to remove the skins. Chop roughly.
3. Add the sugar to the pan. When the sugar has melted and is slightly brown, stir in the hazelnuts. Pour the mixture onto a lightly oiled tray. When cool, break the praline into pieces and blend briefly in a liquidizer or food processor.
4. Beat the egg yolks with 60 g (4 tbsp) of the sugar until pale and light. Put the bowl over a pan of hot water and continue beating until the mixture leaves a trail. Stir in the coffee and allow to cool.
5. Whip the cream to soft peaks and gently stir in the coffee mixture. Fold in the praline. Whisk the egg whites until stiff and beat in the remaining sugar. Gently fold the egg whites into the cream mixture.
6. Pour the mixture either into a glass serving bowl or individual glasses. Cover and freeze for at least 1-2 hours.
7. Remove from the freezer 20 minutes before serving.
2. When the skins begin to loosen, remove from heat. Put in a dish cloth and rub gently to remove the skins. Chop roughly.
3. Add the sugar to the pan. When the sugar has melted and is slightly brown, stir in the hazelnuts. Pour the mixture onto a lightly oiled tray. When cool, break the praline into pieces and blend briefly in a liquidizer or food processor.
4. Beat the egg yolks with 60 g (4 tbsp) of the sugar until pale and light. Put the bowl over a pan of hot water and continue beating until the mixture leaves a trail. Stir in the coffee and allow to cool.
5. Whip the cream to soft peaks and gently stir in the coffee mixture. Fold in the praline. Whisk the egg whites until stiff and beat in the remaining sugar. Gently fold the egg whites into the cream mixture.
6. Pour the mixture either into a glass serving bowl or individual glasses. Cover and freeze for at least 1-2 hours.
7. Remove from the freezer 20 minutes before serving.
serving amount
serves 6
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