Things needed:
200 grams of crackers
melt 90 grams of butter
Stuffed:
250 grams of heavy cream
sour yoghurt, 500 grams
Roughly eighty grams of hazelnuts
Twenty grams of powdered sugar
two gelatin sheets
a hundred grams of hazelnut cream
Precisely measured hazelnuts
as desired, chopped hazelnuts
Possible uses:
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
First, make the foundation: combine the biscuits with the melted butter and smash them on the mold’s base. Keep in the refrigerator.
The second step, using cream, is to soak and dissolve the gelatin. The cream, gelatin, powdered sugar, and hazelnuts should be whipped together.
After pouring, level the base and chill for at least one hour.
3. After that, fold in the hazelnut cream and refrigerate for another four to five hours.
