Candied Hazelnut and Citrus Honey

Name: Candied Hazelnut and Citrus Honey
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 5 people
Ingredients: 600 crème anglaise; 395 condensed milk; 160 candied hazelnuts; 3 Bitton Citrus Honey with Sea Salt; 130 hazelnuts; 150 sugar; 3 water; 0.5 sea salt; 500 whole milk; 500 thickened cream; 2 vanilla beans; 12 egg yolks; 50 sugar

Recipe by: Magimix

Preparation : 10 min

Cooking : 40 min

Total time : 50 min

Rest : 0 min

Equipment

SAUCEPAN

5 people

600 g crème anglaise

395 g condensed milk

160 g candied hazelnuts

3 tbsp Bitton Citrus Honey with Sea Salt

130 g hazelnuts

150 g sugar

3 tbsp water

0.5 tsp sea salt

500 ml whole milk

500 ml thickened cream

2 vanilla beans

12 egg yolks

50 g sugar

Associated products

GELATO EXPERT

Chef's tip

Serve immediately or cover and place in the freezer until serving.

RECIPE STEPS

Place the crème anglaise and condensed milk into the MAGIMIX GELATO EXPERT and add the honey. Run the machine on the ICE CREAM programme.

After 25 minutes, pause the programme and add the candied hazelnuts. Continue the programme until completed (approximately 30 minutes total).

Heat sugar and water in a small saucepan over a high heat until sugar dissolves. Stir occasionally until mixture is a light brown (approximately 5 minutes) then add the hazelnuts.

Spread the nuts and caramel out onto a flat baking tray lined with baking paper and allow to cool. Break apart before use.

Return the mixture to the saucepan and continue to stir over a low heat for about 5 minutes (ensure it does not come to a boil) until the mixture is thick enough that it leaves a path on the back of a spoon when you drag your finger down it. Strain the sauce into a bowl, cover and allow to cool in the fridge overnight. Makes 1 litre.

Place a heavy saucepan over a medium high heat and add the milk and vanilla bean seeds. Bring to a gentle boil then remove from the heat.

Meanwhile whisk together the egg yolks and sugar. Slowly add the hot milk mixture, whisking gently as you go to combine.

Recipe by David Biton for Magimix Gelato Expert

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