For the hazelnut cream, toast the hazelnuts in a pan until the skin bursts and the nuts turn brown. Then put them in a cloth and rub until all the skin is removed. Now grate the naked nuts.
Soak gelatin in cold water and bring the milk with vanilla pulp to a boil. Beat the egg yolks with the powdered sugar and slowly add the milk. Now stir in a hot water bath until the mass becomes thick.
Now squeeze out the gelatine, dissolve it with a tablespoon of water over low heat and stir it into the cream. Allow to cool and fold in the grated hazelnuts (reserve 1 tablespoon of nuts).
Then whip the egg whites and whipped cream until stiff.
When the cream starts to gel, fold in the stiffly beaten egg whites and whipped cream (reserve some cream for decorating).
Pour the hazelnut cream into 4 glasses and place in the refrigerator to set. Before serving, garnish with tops, hazelnuts, mocha beans and halved cherries.
Preparation Tip:
The candied cherries can of course be replaced as desired. Fresh strawberries, raspberries or currant also taste delicious with the hazelnut cream.
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