- 200 gr of sugar
- 1/2 dl of water
- 100 gr of chopped hazelnuts
- 3 egg whites
- 2 sheets of gelatin
- 1/4 l whipped cream
Make a clear caramel with water and sugar.
Beat the egg whites to snow and add syrup gradually while beating.
Add the gelatin, previously softened in warm water and drained, to the meringue when it is still hot.
Continue beating until cool.
Add the chopped hazelnuts and the cream semi-mounted.
Cuajarlo cold in the cups or molds where it will be.
Serve it in the glass.
Use almonds or walnuts as caramelized.
4 days in the fridge.