Hazelnut Mousse with Caramelized Hazelnuts

This Strawberry Banana Fluff Salad is the perfect recipe to bring to a potluck!  Old school comfort food at it's best!


Caramelized Hazelnuts

  • 375 g hazelnuts
  • 140 g granulated sugar
  • 45 g water

Praline Paste

  • 100 g caramelized hazelnuts

Hazelnut Mousse

  • 161 g heavy cream
  • 161 g whole milk
  • 60 g praline paste
  • 101 g yolks
  • 30 g sugar
  • 3 g gelatin sheets
  • 322 g heavy cream

Hazelnut Mousse with Caramelized Hazelnuts #dessertrecipes


  1. First, make the caramelized hazelnuts. Preheat the oven to 350 F. Place the hazelnut on a parchment lined sheet pan and roast until golden brown and fragrant, about 10 minutes, stirring every few minutes. The hazelnuts need to be warm and de-skinned when they are added to the caramel.
  2. While the hazelnuts are roasting, combine the sugar and water in a saucepan and place over low heat to dissolve the sugar. Increase the heat to high and cook the syrup to 116 C. Add the warm hazelnuts now and stir to coat them evenly. Continue cooking the hazelnuts and syrup until they are a deep amber colour and no sandy white bits remain. Spread onto a silpat lined baking sheet to cool completely. Roughly chop around 150 g of hazelnuts into pieces the size of sunflower seeds. Reserve in an airtight container at room temperature until ready to use.
  3. For the praline paste, put 100 g of caramelized hazelnut in a small food processor or vitamix. Blend until a smooth and liquidy paste forms, about 8 to 12 minutes.
  4. Full instructions visit @hintofvanillablog

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