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Oil a ceramic dish and put in the freezer Heat the oven to 225 |
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| 300 g Hazel nuts |
Roast the hazel nuts for 4 minutes Peel off the skin from the nuts |
| 200 g Sugar 4 tbsp Water |
Put the sugar and water into a thick pan Leave it and watch it bubble, then turn to clear liiquid, then start to brwon Move it a lttile so that it all browns evenly Turn down the heat and stir in the nuts put onto an oiled tray and cool for 20 minutes Wrap in a tea towel and break into pieces. |
| 4 Egg whites |
Whisk the egg whites until they form stiff peaks |
| 500 ml Double cream |
Whisk the cream until stiff |
| 55 g Sugar 1/2 tsp Vanilla pure or 1 vanilla pod 4 Egg yolks |
Whisk the egg yolks with the sugar and valilla unlil pale yellow Add the praline to the egg yolks, Add the cream and egg whites and fold together put into the chilled dish cover with cling film and put into the freezer |