Title: Hazelnut Cream - Sb
Categories: Sauce Dessert Hazelnut
Yield: 1 -1/2 cups

1/2	c	Hazelnuts
3	tb	Sugar
1/4	c	Butter
3	tb	Grand Marnier -OR- frozen orange juice concentrate
1/2	c	Heavy cream

: Toast the hazelnuts at 225 F degrees for about 15 minutes (do not let them color too much). Rub iff the skins, if necessary, in a dish towel. Grind finely in a food processor or nut grinder. Add the sugar and blend briefly, then blend in the butter. Beat in the Grand Marnier or orange juice concentrate. Whip the cream until soft peaks form, then fold in the hazelnut puree. Chill.

: For 'Coffee and Hazelnut Cream', use a coffee liqueur instead of the orange liqueur or juice.

: Ideal for sandwiching small meringues, this cream also makes a rich, thick topping for strawberries and other soft fresh fruit or for coffee desserts. Double the quantity for refrigerator cakes such as layered lady fingers. _The Sauce Book_ Pepita Aris, 1984. McGraw-Hill. ISBN 0-07-002189-9. Typos by Jeff Pruett.

From: Jeff Pruett Date: 08-19-97 (23:13) The Pine Tree Bbs (222) Cooking(F)

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