Chocolate Hazelnut Bavarian Cream with Hazelnut Liqueur

Chocolate Hazelnut Bavarian Cream with Hazelnut Liqueur

Bavarian Cream Stock Food Photo

© Nicole Branan

 

Chocolate Hazelnut Bavarian Cream Stock Food Photo

© Nicole Branan | Image ID: 33-902

Full Size Image Dimensions: 4004 pixels by 5771 pixels

 
Grass in Snow Stock Photo

© Nicole Branan | ID: 33-901

Full Size Image Dimensions: 4016 pixels by 6016 pixels

 

Image Descriptions: An overhead view of chocolate hazelnut Bavarian cream in a ramekin with a scalloped rim on a dark, rustic farmhouse table. | A closeup view of grass in a sunny field covered in fresh spring snow.

Image Keywords: mousse, pudding, blue, napkin, distressed wood surface, food, farm table, spoon, dessert, sweet, nuts, plate, vertical, winter, nature, stock food photo, stock food image, stock photography, food photography

 

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Recipe Notes: This recipe was inspired by a chocolate hazelnut panna cotta I had made a little while ago and it's similar in flavor but more hazelnutty (thanks to two tablespoons of Frangelico) and much lighter, softer and fluffier because of the folded in whipped egg whites and whipped cream. It's very easy to make and a great treat after a long hike through the spring snow landscape.

 

Chocolate Hazelnut Bavarian Cream with Hazelnut Liqueur

(by Nicole Branan)

serves 4

Ingredients:

  • 3/4 teaspoon powdered gelatin
  • 2 eggs, separated
  • 1/4 cup Nutella, softened (I measure it out and then put it in the microwave for a few seconds)
  • 2 tablespoons hazelnut liqueur, such as Frangelico
  • 1/2 cup heavy cream
  • 1 teaspoon sugar
  • chopped hazelnuts as garnish

Directions:

  • Add gelatin and 1 tablespoon of cold water to a saucepan. Set aside.
  • In a large bowl, whisk the egg yolks with Nutella and liqueur until smooth.
  • Whip the egg whites to stiff peaks.
  • Whip the cream with the sugar to stiff peaks.
  • Heat the bloomed gelatin until just dissolved.
  • Whisk the gelatin into the Nutella mix.
  • Fold in the egg whites.
  • Fold in the cream.
  • Fill into individual glasses or ramekins and chill until set (about 3 hours).

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