Hazelnut pudding

Yield: 10 servings

Measure Ingredient
100 grams Ground roasted hazelnuts
100 grams Butter
100 grams Flour; sifted
250 millilitres Milk
1 \N Vanilla pod
10 \N Egg whites
6 \N Egg yolks
100 grams Caster sugar
3 ounces Cocoa powder
5 \N Floz boiling water
2 ounces Icing sugar
6 ounces Dark chocolate
\N \N Cointreau
2 \N Floz black coffee


Preheat oven to 180C/325F/gas 4.

Melt the butter in a pan and add the flour. Cook out.

Warm the milk in a pan with the vanilla pod and carefully add to the roux.

Place into a bowl and mix in 2 egg whites. Incorporate the egg yolks one at a time, beating until smooth. Whisk the remaining 8 egg whites to a snow with the sugar and stir a third into the yolk mixture.

Fold in the hazelnuts, then the whisked egg whites. Pipe into the moulds (greased) and dust with sugar. Fill three quarters full. Cook in a bain Marie for 25-30 minutes.

Chocolate sauce: Add the cocoa powder to water. Add all to melted chocolate, coffee and liqueur.

Serve with the chocolate sauce and toasted hazelnuts and icing sugar and cocoa powder dusted on top.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network

Converted by MM_Buster v2.0l.

Similar recipes