* Lightly toast grated hazelnuts in a frying pan and cool.
* Beat yolks, egg and sugar in a water bath (with low heat) with an electric hand mixer. Remove the mixture from the water bath when it is whitish and continue whisking until cooled.
* Whip the cream until stiff and fold into the cooled amount.
* Carefully add the roasted hazelnuts and the hazelnut paste, as well as the hazelnut spirit or cognac.
* Cover a baking dish with cling film. Pour in the quantity, poking the mold a few times on a kitchen towel to avoid the formation of air bubbles and cavities. Place the parfait in the freezer mold for three to four hours.
* To serve, invert the mold and slide out the semi-frozen parfait. Remove the foil and cut the parfait into slices.
Tip: Fruit, fruit sauces or possibly red wine plums are delicious with this.
Our tip: Use your favorite red wine for cooking!