1 1/2 cups of granulated sugar
1 cup of chopped nuts or hazelnuts
For the whipped cream:
1 cup of granulated sugar
3/4 cup of strong coffee (1/2 cup of water with 2 spoons of soluble coffee)
6 large egg whites
2 cups of heavy cream, whipped to a chantilly cream
For decoration:
1/2 cup of well-whipped heavy cream
8 hazelnuts or tea biscuits
8 tablespoons or 1 bowl with capacity for 1 1/2 liters
1 1/2 cups of granulated sugar
1 cup of chopped nuts or hazelnuts
For the whipped cream:
1 cup of granulated sugar
3/4 cup of strong coffee (1/2 cup of water with 2 spoons of soluble coffee)
6 large egg whites
2 cups of heavy cream, whipped to a chantilly cream
For decoration:
1/2 cup of well-whipped heavy cream
8 hazelnuts or tea biscuits
8 tablespoons or 1 bowl with capacity for 1 1/2 liters
Grease a baking dish with butter
Brew the coffee in a saucepan over low heat, stirring occasionally, until it is dissolved and starts to caramelize
Add the nuts or hazelnuts and cook the mixture, stirring well until they start to caramelize and become nicely browned
Place the mixture immediately into the baking dish and let it cool and harden
Remove from the baking dish and place on a cloth
Fold the cloth over the crunch to wrap it well
Mold with a rolling pin made of macaroni until it becomes finely granulated
For the whipped cream, brew the coffee in a saucepan with 1/2 cup of strong coffee until it is dissolved
Allow it to boil and cook slowly until it reaches the thread stage
In a bowl, whip the egg whites until snowy
Add the hot coffee mixture in a fine jet and continue whipping until the whipped cream is cold and thick
Add 1 cup of crunch and then add 1 1/2 cups of heavy cream whipped to a chantilly cream
Distribute the mixture evenly into 8 dishes, cover and refrigerate
A little while before serving, decorate with hazelnuts and reserved crunch
If making ahead, remove from refrigerator and place in the cold storage for 1 hour before serving
Note: If desired, make it in an opening mold.
