Hazelnut Latte Trifles
I wondered if I could make a non-baked sweet using hazelnuts. The caramelized hazelnuts I made were delicious, so I decided to try them in a dessert.
Caramelized hazelnuts are so delicious that you can't stop eating them on their own. If you can keep them tightly sealed so that they don't get humid, they'll keep for a while and are very handy to have. For 2 glasses worth. Recipe by mayuminamina
Hazelnut Latte Trifles
I wondered if I could make a non-baked sweet using hazelnuts. The caramelized hazelnuts I made were delicious, so I decided to try them in a dessert.
Caramelized hazelnuts are so delicious that you can't stop eating them on their own. If you can keep them tightly sealed so that they don't get humid, they'll keep for a while and are very handy to have. For 2 glasses worth. Recipe by mayuminamina
Cooking Instructions
- 1
Make the custard cream. Mix the granulated sugar amount marked with an ＊ and the egg yolk very well. Add the cake flour and mix it in well too.
- 2
Warm up the milk until it's bubbling lightly, and add it to the Step 1 mix. Stir quickly.
- 3
Pour the mixture back into the pan through a strainer. Cook over high heat while mixing continously with a spatula. When it starts to bubble, lower the heat to medium, and keep mixing without pausing.
- 4
When the custard is cooked through thoroughly, add the butter. Transfer the custard to a shallow tray, cover tightly with plastic wrap, and cool over a bowl of ice water.
- 5
Chop up the hazelnuts roughly.
- 6
Put 50 g of granulated sugar in a pan, and cook over medium heat until the sugar melts. When it has completely melted and has started to color, add the hazelnuts.
- 7
Keep cooking over medium heat while coating the hazelnuts with the sugar. When it all turns a caramel color, take the pan off the heat and spread out onto a baking sheet while it's still hot. Leave to cool.
- 8
When the hazelnuts have cooled and the caramel has hardened, put it all into a thick plastic bag, and bash it lightly with a rolling pin.
- 9
Cut the sponge cake into 2 1cm thick slices, and cut them out with the glasses you'll be using. Soak them in coffee liqueur (use as much as you like).
- 10
Whip the heavy cream until it forms soft peaks, and divide into 3 portions.
- 11
Divide the custard cream into 2 portions. Mix 2 tablespoons of the caramelized hazelnuts into one portion with 1/3 of the whipped cream.
- 12
Add the instant coffee and 1/3 of the whipped cream to the other half and mix.
- 13
Layer the Step 9, 11 and 12 mixture in any order you like in the glasses. End with a layer of whipped cream, which is reminiscent of the foamy milk on lattes.
- 14
Top with the remaining caramelized hazelnuts.
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