Sherry Cream with Hazelnut

For the sherry cream, first put the hazelnuts with the espresso in a glass and add a little hazelnut liqueur, which can be prepared the day before so that the hazelnuts infuse well.

Whisk the egg yolks with sugar vigorously – stir in the lemon juice and sherry. Beat the egg whites with 1 pinch of salt until firm.

Whipped cream also whip until stiff Gelatin soak in a saucepan dissolve First, fold the cream into the egg mixture, add gelatin, last fold in the beaten egg whites.

Fill the sherry cream in layers into glasses, add a layer of cream into the glass and chill until the mixture sets.

Then put a layer – hazelnut mass on top, pour cream again, wait until the cream sets, let it cool completely in the refrigerator.

Caramelize planed hazelnuts, deglaze with sherry, let liquid evaporate completely – place 1 scoop of Giotto in the center – top all around with the hazelnuts.

Preparation Tip:

The sherry cream is unfortunately only for adults but still a highlight for every sweet tooth.

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