Coffee Flavored Hazelnut Cream
|Hazelnuts||4 Ounce, peeled (125 Gram)|
|Gelatin||1⁄4 Ounce (7 Gram)|
|Cold water||2 Tablespoon|
|Milk||10 Fluid Ounce (300 Milliliter)|
|Sugar||4 Ounce (125 Gram)|
|Coffee essence||2 Tablespoon|
|Double cream||10 Fluid Ounce (300 Milliliter)|
Coarsely crush the nuts in the grinder attachment of a blender or using a pestle and mortar.
Dissolve the gelatine in the water.
Scald the milk with the nuts in a saucepan.
Remove from the heat.
Beat the egg yolks and sugar together until the mixture is pale and thick.
Pour on the milk and nut mixture, beating constantly.
Return to the saucepan and cook, stirring constantly, until the mixture thickens.
Do not boil or the custard will curdle.
Remove from the heat and strain in the gelatine.
Stir in the coffee essence.
Allow to cool.
Whip the cream until it is thick.
When the hazelnut mixture is cold, but not yet set, fold in the cream.
Pour into a 1.2 litres/2 pint souffle dish or individual dishes and chill until set.