Description
Cold custard with warm caramel flavor -what could be better? Is that nuts in caramel. And the combination of sweet ice cream with salty caramel just divine.
Ingredients
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Cream
550 ml
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Brown sugar
160 g
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Chicken egg
3 piece
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Salt
1 tsp
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Hazelnuts
10 piece
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Vanilla
1 piece
Cooking
First put the nuts in caramel. Cook the caramel. Melt on low heat 50 g. of sugar and 1 tbsp of water and cook till Golden brown. To prevent the caramel is not necessary, but the fire must be small.
To prepare the caramel, I took brown sugar TM "Mistral" Demerara fine. He has a mild caramel flavor and is great for making caramel.
In hazelnut kernels will stick to the toothpick.
We omit the nuts in the slightly cooled caramel (it should cool down and be quite viscous), allow to drain and spread on a greased foil. Allow to harden.
Now prepare caramel sauce: in a saucepan will heat 150 ml of cream. In another caramelize the 100 g sugar and 2 tbsp water.
Carefully pour hot cream to the caramel, bring to the boil. Cook until the caramel is dissolved. Add a teaspoon of sea salt and remove from heat.
Separate eggs into whites and yolks. Proteins whisk with a pinch of salt.
400 ml. cream to whip well. Proteins and cream put into the refrigerator.
Yolks, 60 g sugar TM Mistral and the pulp of the vanilla whip
The yolks should be mixed with whipped cream, then proteins.
Rectangular pave film.
Spread 1/4 parfait, smooth.
On parfait-third of the caramel sauce, then parfait, etc. the Top layer should be parfait. Lightly stir the layers stick and flatten.
Put overnight in the freezer. Before serving, garnish with nuts in caramel.
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