Candied Hazelnut and Citrus Honey

Candied Hazelnut and Citrus Honey

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

Tips

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

RECIPE STEPS
1
Place the crème anglaise and condensed milk into the MAGIMIX GELATO EXPERT and add the honey. Run the machine on the ICE CREAM programme.
2
After 25 minutes, pause the programme and add the candied hazelnuts. Continue the programme until completed (approximately 30 minutes total).
3
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.
4
Spread the nuts and caramel out onto a flat baking tray lined with baking paper and allow to cool. Break apart before use.
5
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.
6
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.
7
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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