Chilled Hazelnut Glacee

Recipe Ingredients

1 tablespoon	15ml	Dark corn syrup
2 tablespoons	30ml	Warm water
5 oz	142g	Hazelnuts - lightly toasted,
		And cooled
2 tablespoons	30ml	Powdered sugar
1 cup	237ml	Heavy cream
2 tablespoons	30ml	Granulated sugar
3 tablespoons	45ml	Egg yolks (large)
2 tablespoons	30ml	Sweet Marsala wine
2 tablespoons	30ml	Frangelico liqueur
1/4 teaspoon	1.3ml	Vanilla extract
2 tablespoons	30ml	Granulated sugar
		Cocoa powder or powdered sugar - for serving

Recipe Instructions

Prepare an ice bath and set aside. Gather 4 large or 6 small martini glasses (or ramekins if you do not have martini glasses). Set aside.

Combine the corn syrup and water in a small bowl and whisk until smooth.

Blend the hazelnuts and powdered sugar into a paste in a food processor or blender. Set aside.

Beat the cream and granulated sugar until soft peaks form. Set aside.

Combine the sugar syrup, egg yolks, Marsala, and Frangelico in a metal bowl. Place over a pot of boiling water and whip with an electric mixer until the sauce is very thick and forms thick ribbons when you turn off the mixer and lift the beaters out of the mixture. Remove from the heat and continue to whip until the mixture has cooled. Carefully fold in the vanilla and whipped cream until just combined. Fold in the hazelnut paste until evenly incorporated. Do not overmix.

Divide the mixture among the martini glasses, cover with plastic wrap, and freeze for at least 3 hours or overnight.

Thirty minutes before serving, transfer the glacees to the refrigerator to soften. Dust with cocoa powder or powdered sugar, if desired, and serve.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C25) - from the TV FOOD NETWORK

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