ColinUK
Well-Known Member
- Relationship to Diabetes
- Type 2
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Stumbled upon this recipe on the old interweb and it'd be really simple to make low-carb or even keto just by switching out the sugar for erythritol. And it reads like it'd be delicious... so I thought I'd share 🙂
Hazelnut parfait
A quick and easy parfait with a delicate nutty flavour. The key is to carefully toast the hazelnuts in the oven, creating that perfectly nuanced nuttiness.
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Serves 8-10
200g hazelnuts
4 eggs
300ml whipping cream
90g caster sugar
1 Preheat the oven to 200C/400F/gas mark 6. Spread the nuts on to a large baking tray and toast them in the middle of the oven for 6-8 minutes, watching them carefully.
2 Let the hazelnuts cool down a bit, and then rub off most of the brown skin (don't worry if you can't get it all off). Finely chop half the nuts, and roughly chop the other half. Set aside.
3 Separate the egg yolks from the whites and place into two bowls. Whip the cream until thick, but not stiff.
4 Beat the egg yolks with the sugar until fluffy. Fold in the chopped nuts and all of the whipped cream.
5 Finally, beat the egg whites until stiff using a perfectly clean whisk.
6 Use a spatula to gently fold half the beaten egg white into the nut mixture, then gradually and gently fold in the rest.
7 Pour into a loaf tin (about 1½ litre capacity) and freeze. Cut into slices to serve.
Hazelnut parfait
A quick and easy parfait with a delicate nutty flavour. The key is to carefully toast the hazelnuts in the oven, creating that perfectly nuanced nuttiness.
Advertisement
Serves 8-10
200g hazelnuts
4 eggs
300ml whipping cream
90g caster sugar
1 Preheat the oven to 200C/400F/gas mark 6. Spread the nuts on to a large baking tray and toast them in the middle of the oven for 6-8 minutes, watching them carefully.
2 Let the hazelnuts cool down a bit, and then rub off most of the brown skin (don't worry if you can't get it all off). Finely chop half the nuts, and roughly chop the other half. Set aside.
3 Separate the egg yolks from the whites and place into two bowls. Whip the cream until thick, but not stiff.
4 Beat the egg yolks with the sugar until fluffy. Fold in the chopped nuts and all of the whipped cream.
5 Finally, beat the egg whites until stiff using a perfectly clean whisk.
6 Use a spatula to gently fold half the beaten egg white into the nut mixture, then gradually and gently fold in the rest.
7 Pour into a loaf tin (about 1½ litre capacity) and freeze. Cut into slices to serve.
