User Manual

Desserts and sweet dishes 75
CREME:
CHILLING TIME: MIN. 5 HOURS
2 sheets gelatine
12 eggs (only egg yolk needed)
120 g sugar
500 ml cream
500 ml milk
140 g hazelnut paste or
hazelnut purée
Per serving
524 kcal, 21 g carbs, 44 g fat,
12 g protein
PREPARATION
1. Soak the gelatine in a bowl with very cold water.
2. Separate the eggs. Mix the egg yolk and sugar with
the whisk.
3. Add the cream and milk to a pan and bring to the boil
for approx. 6 minutes at setting 5. As soon as the liquid
starts to boil, switch off the hotplate. Add the egg yolk-
sugar mixture to the pan and mix with a whisk.
4. Squeeze out the gelatine and stir in together with the
hazelnut paste. Beat and pass the creme through a sieve.
5. Distribute the hazelnut creme between 4 small dishes
and chill in the refrigerator for at least 5 hours.
Tip:
Serve the creme with a scoop of chocolate ice cream.