Mocha nut cream

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Roast chopped hazelnuts in a pan without fat and take them out immediately. Mix pudding powder, espresso powder and 60 g sugar. Stir with 6 tablespoons of milk until smooth. Bring the remaining milk to the boil and remove from the heat. Stir in pudding powder and 20-25 g roasted hazelnuts.

2. 2

   Place back on the hot plate and continue cooking for at least 1 minute while stirring. Pour the pudding into a bowl, place cling film directly on the surface and allow to cool. Caramelise 4 teaspoons (20 g) of sugar in a pan, add the hazelnut kernels, remove the pan from the heat. Move the hazelnuts back and forth with a spoon until they are completely covered with the caramel. Immediately remove from the pan onto a piece of baking paper and allow to cool. Stir the cold pudding briefly until smooth. Whip the cream until stiff, stir about half into the pudding. Fold in the remaining cream in "streaks". Divide the pudding into 4 glasses.

3. 3

   Immediately remove from the pan onto a piece of baking paper and allow to cool. Stir the cold pudding briefly until smooth. Whip the cream until stiff, stir about half into the pudding. Fold in the remaining cream in "streaks". Divide the pudding into 4 glasses. Sprinkle with remaining chopped hazelnuts and decorate with the caramelised nut kernels

4. 4

   1 hour waiting time

Nutrition Facts

KCAL
420 kcal

CARBS
38 g

FATS
26 g

PROTEINS
8 g