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Vanilla-Caramel Parfait with Nuts Recipe
Cold dessert with warm caramel flavor-what could be more beautiful? Except for the nuts in the caramel. And the combination of sweet ice cream with sweet and salty caramel is simply divine.
Instructions
  1. First, make the nuts in caramel. Cook the caramel. Melt on low heat 50 g of sugar and 1 tbsp water and cook until Golden brown. Interfere with caramel is not necessary, but the fire should be small.
    First, make the nuts in caramel. Cook the caramel. Melt on low heat 50 g of sugar and 1 tbsp water and cook until Golden brown. Interfere with caramel is not necessary, but the fire should be small.
  2. We'll stick toothpicks into the hazelnut kernels.
    We'll stick toothpicks into the hazelnut kernels.
  3. Lower the nuts in a slightly cooled caramel (it should cool down and be sufficiently viscous), allow to drain and spread on a greased foil. Let it freeze.
    Lower the nuts in a slightly cooled caramel (it should cool down and be sufficiently viscous), allow to drain and spread on a greased foil. Let it freeze.
  4. Now prepare caramel sauce: in a saucepan will heat 150 ml of cream. In another caramelize 100 g of sugar and 2 tablespoons of water.
    Now prepare caramel sauce: in a saucepan will heat 150 ml of cream. In another caramelize 100 g of sugar and 2 tablespoons of water.
  5. Carefully pour the hot cream to the caramel, bring to a boil. Cook until the caramel dissolves. Add a teaspoon of sea salt and remove from heat.
    Carefully pour the hot cream to the caramel, bring to a boil. Cook until the caramel dissolves. Add a teaspoon of sea salt and remove from heat.
  6. Separate eggs into whites and yolks. Proteins well shake with a pinch of salt.
    Separate eggs into whites and yolks. Proteins well shake with a pinch of salt.
  7. 400 ml. cream to whip well. Proteins and cream put into the refrigerator.
    400 ml. cream to whip well. Proteins and cream put into the refrigerator.
  8. Yolks, 60 g sugar and the pulp of the vanilla whip.
    Yolks, 60 g sugar and the pulp of the vanilla whip.
  9. The yolks should be mixed with whipped cream, then whites.
    The yolks should be mixed with whipped cream, then whites.
  10. Rectangular pave film.
    Rectangular pave film.
  11. Lay out 1/4 parfait, level.
    Lay out 1/4 parfait, level.
  12. On parfait third caramel sauce, then parfait, etc. the Top layer should be parfait. Lightly stir the layers stick and flatten.
    On parfait third caramel sauce, then parfait, etc. the Top layer should be parfait. Lightly stir the layers stick and flatten.
  13. Put it in the freezer overnight. Before serving, garnish with nuts in caramel.
    Put it in the freezer overnight. Before serving, garnish with nuts in caramel.
  14. Enjoy the dessert.
    Enjoy the dessert.

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