Half-frozen torrone with hazelnut sauce

Ingredients

Directions

1. 1

   Cut the torrone into small pieces. Separate eggs. Beat the egg yolks, sugar and honey with the whisk of the hand mixer until thick and creamy. Beat 400 g cream and egg white separately until stiff. First fold the cream and torrone into the egg yolk mixture, then the beaten egg white. Pour the cream into 10-12 portion moulds (each containing approx. 100 ml) and smooth it down. Freeze overnight. Chop the chocolate. Melt butter and chocolate in a saucepan over low heat. Stir in 250 g cream and hazelnut syrup and bring to the boil. Take half-frozen food out of the freezer about 10 minutes before serving. Hold the ramekins briefly in hot water and turn out onto plates. Before serving, pour warm hazelnut sauce onto the plates and decorate with cherries, hazelnuts and mint

2. 2

   With 12 people:

3. 3

   Waiting time approx. 12 hours