Hazelnut Pudding (Hazelnut Mass)

Name: Hazelnut Pudding
Yield: 10
Ingredients: 12 oz of well-cooked and shelled hazelnuts; 10 oz of sugar; 1/2 cup of water; 6 oz of apricot gelatin; 2 oz of crystallized sugar for dusting

1
12 oz of well-cooked and shelled hazelnuts
2
10 oz of sugar
3
1/2 cup of water
4
6 oz of apricot gelatin
5
2 oz of crystallized sugar for dusting

Ingredients

1
12 oz of well-cooked and shelled hazelnuts
2
10 oz of sugar
3
1/2 cup of water
4
6 oz of apricot gelatin
5
2 oz of crystallized sugar for dusting

Directions

1
In a saucepan, cook the sugar and water to a ball point. Reserve
2
Purée the hazelnuts in a fine-mesh sieve over a saucepan and mix with the syrup and gelatin
3
Heat gently until dry
4
Spread the pudding to a thickness of 1 cm, in a prepared pan dusted with sugar
5
Let it dry
6
Cut into small squares and dust with remaining sugar.