Preparation time: 20 minutes

Cooking: 10 minutes

Waiting: 3 hours in the fridge

Ingredients for 8 people:

• 6 separated egg yolks from the egg whites
• 250 gr. sour cream & a little vanilla beated like whipped cream
• 100 gr. sugar
• 1 shot of brand
• 5 sheets gelatin (20 gr)
• 150 gr. ground hazelnuts

For the garnish:

• 100 gr. roasted chopped hazelnuts
• 1 ½ cup powdered sugar

How to do:

1) Soak the gelatine leaves in a bowl of cold water for 2 minutes until they soften. Squeeze them slightly and place them in bowl with 1 cup of hot water. Mix well until it melts well.

2) Place egg yolks in a bain marie, slightly mixed with sugar. Stir constantly until it becomes a light and fluffy mixture. Remove it from the heat and transfer the mixture in the mixer. Beat on high speed, gradually adding the brandy. Stop the beating and add the melted gelatin, grated hazelnuts and whipped cream. Mix gently.

3) Beat the egg whites to tight meringue and carefully incorporate the hazelnut mixture.

4) Empty the bavarouaz in individual martini glasses and sprinkle with the chopped hazelnuts, which are sprinkled with powdered sugar.

5) Leave in the fridge for 3 hours to freeze and serve.

Tips:

We can put chopped hazelnuts in a frying pan with 2-3 tablespoons sugar and let them caramelize. Then you put them in greaseproof paper and when they cool, will break them in a mortar.

• Be carefull! We do not place the caramelised nuts in the fridge because the cooling melt sugar.