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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 230 C or 450 F and line a terrine dish (about 12 x 3 inches) with wax paper. | 2. It's also a good idea at this point to make sure there is room in the freezer for your dish. | 3. Warm the hazelnuts in the oven for 3-4 minutes or until golden brown. | 4. Skin and roughly chop. | 5. Heat one third of the sugar in a heavy pan, until it starts to carmelise. | 6. Stir in the warm hazelnuts and pour onto an oiled tray. | 7. Leave to cool and set. | 8. When cool, crush into small pieces using a rolling pin. | 9. Meanwhile, whip the egg whites and the rest of the sugar together to make a stiff meringue. | 10. In a separate bowl, whip the cream to stiff peaks and then fold together with the meringue and crushed hazelnut mixture. | 11. Fill the terrine dish to the top and place in the freezer until hard-- at least 24 hours. | 12. To serve, remove from the freezer and from the dish. | 13. Slice and serve on top of a pool of strawberry or raspberry sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hazelnut	150	g	shelled	199.5	30.0	0.0	10.005
caster sugar	425			-	-	-	-
egg white	6			102.96	1.4454	21.581999999999997	0.3366
double cream	450	ml		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.