Hailing from Dundrum, Louise always had an interest in food. For 3 years Louise studied professional cookery at Cathal Brugha Street. There she discovered her ...
6 large egg yolks
85 g caster sugar
5 floz frangelico (hazelnut liquor)
10 floz double cream (semi-whipped)
75 g roasted hazelnuts (skinned and roughly chopped)
100 g 70% dark chocolate (melted)
In a heatproof bowl mix egg yolks, sugar and Frangelico together.
Fill a pot half full of water and place the bowl on top of it. Allow to simmer for 15-20 minutes whisking every few minutes.
When it has thickened, remove from the heat and using an electric hand mixer, beat until the mixture has doubled in size and has cooled.
Add the melted chocolate to the egg mixture, fold in the cream and then fold in the hazelnuts.
Line a 1 litre loaf tin with cling film or individual moulds and spoon in the mixture. Allow to freeze for 4 - 6 hours or overnight.
To unmould the large parfait, dip the mould into warm water for a few seconds, then invert it onto a board and slightly soften at room temperature for 5 minutes before slicing. Sprinkle with the praline.
Ingredients for the Praline: 150g caster sugar, 3 tablespoons water, 50g hazelnuts skinned
Put sugar and water in heavy based saucepan. Dissolve over low heat, stirring occasionally with a wooden spoon until the sugar solution is clear.
Increase the heat and cook syrup to a light caramel colour; this should take about 5 minutes. THIS IS EXTREMELY HOT AND GREAT CARE MUST BE TAKEN.
Remove from heat and mix in hazelnuts and immediately turn out onto a baking tray that has been lined with baking parchment.
Spread and allow to cool.
Roughly break up praline by using a rolling pin - this can be left rough or else placed in a food processor for a finer powder.