This delicious hazlenut dessert can be prepared well in advance. It goes in the freezer and then you can just cut a slice as and when you need it.
Hazlenut paste is very expensive (I paid around 12 euros for one jar), but you only need a quarter of a cup for the recipe (that serves 10-12) so in fact is a good investment as it will make around 4 parfaits.
Don’t be worried about the fact that you need to use a sugar thermometer. It really is simple to do, the syrup just needs to be at a certain temperature before it’s poured gently onto the egg yolks.
I served it with a pear, ginger and vanilla compote but it’s just as delicious on its own. I found the caramelised hazlenuts in the supermarket. A few crushed gently and sprinkled over the top makes a nice addition and change of texture.
You’ll need:
Hazlenut paste 1/4 cup (unsweetened or hazlenut butter)
6 egg yolks
Sugar 1/2 cup plus 2 tablespoons
1 teaspoon of corn syrup or golden syrup
1 cup plus 2 tablespoons of cream (with a high fat content for whipping)
1/4 teaspoon of salt
Method:
First of all, whip the cream until it is in soft peaks and pop in the fridge until you need it later on
Put 2 tablespoons of water in a small saucepan, add the half cup of sugar and syrup and bring to the boil until the syrup measure 120°C 248°F on a sugar thermometer (firm ball stage).
While you are heating the syrup beat the eggs in a mixer with the 2 tablespoons of sugar until light and airy and the mixture leaves a trail (2-5 mins).
Turn the mixer to low and when the syrup is up to temperature, very gently pour it into the egg yolk mixture. Be careful it doesn’t touch the beater. When it has all been integrated, turn up the speed to high and continue beating for another 5 minutes until the mixture is cool.
Add the hazlenut paste and salt and mix until combined.
Take the whipped cream out of the fridge and gently fold in. Do it one third at the time.
Pour into a terrine with sides that fall down or individual little moulds, dishes or ramekins. I used a terrine as I like to see individual slices on the plate but little ramekins would work just as well and there would be no need to turn them out.
Freeze until firm (at least 6 hours).
Serve sprinkled with caramelised hazlenuts.
Et voila! Bon appetit.
