HOMEMADE HAZELNUT CREAM
This week we are using our organic hazelnuts to make a cream that can be used as a base for desserts, sauces, etc. or simply to spread on toast in the morning.
A recipe to enjoy the many benefits of this exceptional nut in a creative way.
INGREDIENTS:
- 250 g peeled and roasted hazelnuts @calvalls.eco
- 1/4 cup Cal Valls agave concentrate
*We had them whole, so first we'll show you how to prepare them.
PREPARATION:
To peel and roast the hazelnuts:
1. Pour 1 litre of water into a saucepan, when it comes to the boil, add 2 1/2 tbsp. of bicarbonate of soda.
2. Add the hazelnuts, stir, turn off the heat and strain.
3. Remove the skins by rubbing a handful between your hands. Wash and drain.
4. Bake in a preheated oven at 180°, spread out on a baking tray, for 40 min. Stir every 10 min. to ensure even browning. Leave to cool.
(We can roast 500 g of hazelnuts so we can put half of them aside).
For the cream:
1. Put the hazelnuts in a food processor. Blend them a little at a time.
2. First a powder is formed and then a dough which will get creamier and creamier until the ideal texture is achieved.
Optional: You can add 1/4 cup of agave syrup for a sweeter touch, but if you want the cream for savoury sauces or like its natural flavour it is not necessary.
It's ready to enjoy!
We hope you enjoy this homemade hazelnut cream. If you want to share the result with us, upload a photo to your social networks and tag us @calvalls.eco.