Hazelnut candy ice creamSERVES ( 8 ) 400 g hazelnuts; 4 egg yolks; 4 tablespoons honey; 400 g whipped cream; 125 g sugar; 80 g egg whites; melted chocolate; 200 g coating of chocolate 70% cocoa; 2 tablespoons water
Grind 250 g hazelnuts finely, place in a bowl, add the egg yolks and honey and beat together with a blender. Then add the whipped cream and the remaining hazelnuts you didn’t grind so finely. Stir well and transfer to the freezer. Stir occasionally and don’t let it freeze completely.
Place the sugar and egg whites in a pan in a bain-marie. At the first sign of a boil, remove from the heat and immediately beat with the blender. Refrigerate.
Melt the chocolate in the pan in a bain-marie until creamy and smooth.
We need a flat round mould of 22 cm in diameter and 6 cm high. Place the mould on a tray and fill 2/3 parts with the ice-cream. Place in the freezer to harden. Once it is hardened, pour a little hot chocolate making a coating and fill completely with the meringue. Spread well and use a hot metal “branding iron” to caramelize.
You only have to unmold. You can sprinkle with some drops of semisweet (oloroso) sherry before serving.