Ingredients Jump to Instructions ↓

  1. 150 g 1 tablespoon butter cup hazelnuts or 75 g, toasted and chopped For the parfait:

  2. 1 cups liquid cream or 375 g 1 tin NESTLÉ® Cream or 170 g 1 teaspoon vanilla essence cup caster sugar or 100 g For the caramel sauce:

  3. 1 tablespoon butter cup sugar or 100 g 2 cups liquid cream or 500 ml

Instructions Jump to Ingredients ↑

  1. Preparation For the caramelized hazelnuts: Place sugar and butter in a small non-stick sauce pan and stir constantly over medium heat until sugar becomes golden brown in color then add the chopped hazelnuts, then remove from heat and stir.. After that, pour and spread it over baking tray. Keep aside to cool into room temperature. Remove the caramelized Hazelnuts from baking tray and crush to crumbs. For the parfait: Combine fresh liquid cream, NESTLÉ® Cream , vanilla and caster sugar in a mixing bowl and whip using an electric hand mixer for 5-6 minutes or until mixture becomes almost stiff. Add the prepared crumbled caramelized hazelnuts to the cream mixture and fold using a metal spoon until all are combined. Pour the mixture in an individual cup or in a rectangular cake pan then cover and freeze until it becomes firm. Serve it frozen with caramel sauce on top. For the caramel sauce: Melt butter in a small non-stick saucepan, add sugar and stir constantly over medium heat until sugar becomes golden brown in color. Add liquid cream and stir on low heat for 4-5 minutes, remove and set aside to cool.


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