Recipe Hazelnut & lemon vacherin : Practical and Delicious

Recipe Hazelnut & lemon vacherin : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Hazelnut & lemon vacherin. You are currently reading Recipe Hazelnut & lemon vacherin : Practical and Delicious. This recipe is the creation of the chef Kerrie Carr. Recipe Hazelnut & lemon vacherin requires 35m, cook 40m and serve 8. Caution: allergy Contains peanuts, tree nuts, milk, sesame and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

We've used citrus and rich hazelnuts in our version of this French work of art. Ooh la la ... achieve dessert divinity with delicate hazelnut meringue filled with creamy lemon curd.

Ingredients:

11 Ingredients

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  285g (1 1/3 cups) caster sugar
  
  
  


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  4 eggs, separated
  
  
  


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  125ml (1/2 cup) milk
  
  
  


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  60ml (1/4 cup) lemon juice
  
  
  


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  1 tbsp finely grated lemon rind
  
  
  


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  2 tsp cornflour
  
  
  


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  30g butter, chopped
  
  
  


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  1 tsp vanilla bean paste
  
  
  


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  55g (1/2 cup) hazelnut meal
  
  
  


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  600ml ctn thickened cream, whipped
  
  
  


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  55g (1/3 cup) hazelnuts, toasted, chopped
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 160ºC. Line a 35 x 25cm (base measurement) slice pan with baking paper.
  
  
  


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  Step 2
  
  
  
  
  Combine 215g (1 cup) sugar, egg yolks, milk, lemon juice and rind, cornflour and butter in a saucepan over low heat. Cook, whisking, for 3-5 minutes or until mixture boils and thickens. Transfer to a bowl. Cover the surface with plastic wrap and chill in the fridge for 30 minutes.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, use electric beaters to beat egg whites, vanilla and remaining sugar in a bowl until thick and glossy. Fold in the hazelnut meal. Spoon into the pan and spread to the edges. Bake for 30-35 minutes or until firm. Cool in the pan for 15 minutes.
  
  
  


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  Step 4
  
  
  
  
  Turn the meringue onto baking paper. Cut crossways into 4 rectangles. Place 1 rectangle on a plate. Spread with one-third of the lemon mixture. Top with one-quarter of the cream. Continue layering with the remaining meringue and lemon mixture and half the cream, finishing with meringue. Top with the remaining cream and sprinkle with hazelnuts.
  
  
  

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