Caramel nut cream

Ingredients

Directions

1. 1

   Chop all but a few nuts. Roast them all in a pan without fat and take them out

2. 2

   Stir pudding powder, espresso, sugar and 6 tablespoons of milk until smooth. Boil up the rest of the milk. Stir in pudding powder and 2 tablespoons chopped hazelnuts and simmer for about 1 minute. Pour the pudding into a bowl, cover with cling film and allow to cool

3. 3

   Stir the pudding until smooth. Whip the cream until stiff, fold half into the pudding. Fold in the remaining cream in "streaks". Divide into 4 glasses. Decorate with rest of nuts