Monday, 19 November 2018

Hazelnut Cream



This is one of the simplest desserts you can make. You will need a jar of nut butter (I used La Berrinoise Praliné Noisette) and some thick cream or cream cheese (I used fromage frais battu from my local dairy, but you could use mascarpone). If you use cream whip it, then mix the nut butter with the cream or cream cheese. Serve it in glasses, decorated with a thin sweet biscuit (these are tuiles au caramel de Chambord).


4 comments:

  1. Is the mix 50:50 by weight/volume? With only two ingredients I could still mess it up!

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    Replies
    1. Proportions are to taste. I just chuck in a pot of nut butter and a pot of dairy, roughly equal or up to 2/3 dairy to 1/3 nut butter.

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  2. Lucky you to be able to choose such an interesting nut butter. I think our market has two: peanut and almond.

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  3. Tout ce qui est considéré comme délicieux en France a un petit goût de noisette...

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