1/2 cup of hazelnuts, peeled or caju nuts
1/2 cup of sugar
2 tablespoons of water and 1/2 cup of sugar
2 tablespoons of unflavored gelatin
6 lightly beaten egg yolks
3 1/2 cups of milk
1/2 teaspoon of hazelnut extract
1 1/2 cups of whipped cream, chilled or prepared in advance (if using, reduce the amount of sugar to be added to the gelatin)
1/2 cup of hazelnuts, peeled or caju nuts
1/2 cup of sugar
2 tablespoons of water and 1/2 cup of sugar
2 tablespoons of unflavored gelatin
6 lightly beaten egg yolks
3 1/2 cups of milk
1/2 teaspoon of hazelnut extract
1 1/2 cups of whipped cream, chilled or prepared in advance (if using, reduce the amount of sugar to be added to the gelatin)
To prepare the praline, toast the hazelnuts or caju nuts in a moderate oven for 6-10 minutes or until they're lightly browned
Lightly grease a baking dish
In a small saucepan, heat 1/2 cup of sugar and 2 tablespoons of water over medium heat
When the mixture is golden brown, add the hazelnuts or caju nuts
Mix rapidly
Immediately pour into the prepared baking dish
Let it cool completely
Break into small pieces with a rolling pin, placing the mixture on a clean cloth first. Reserve
Mix 1/2 cup of sugar (or less if using whipped cream) with the gelatin in a small saucepan
Mix the egg yolks with milk; add to the gelatin mixture, stirring well
Cook over medium heat, stirring constantly until the mixture thickens slightly
Remove from heat
Add the hazelnut extract and the nut mixture
Pour into a chilled form or mold, lightly greased with butter
Chill in the refrigerator for several hours or overnight
To serve, unmold and, if desired, garnish with whipped cream or chocolate sauce
Serves 6-8 portions.
