- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 15 minutes plus 30 minutes chilling
- Effort: easy
For the hazelnut brittle
- 100 g hazelnuts, skinned and whole
- 60 g fructose
For the chestnut-prune mixture
- 3 tbsp brandy, preferably La Vielle Prune brandy
- 100 g (about 6) stoned prunes, roughly chopped
- 2 egg whites
- 2 tbsp fructose
- 150 g chestnut purée
- 200 g Greek yogurt
1. Preheat the oven to 220C/gas mark 7.
2. For the hazelnut brittle: scatter the hazelnuts over a baking tray and roast in the oven for ten minutes, or until golden brown. Remove from the oven and allow to cool.
3. Place the fructose into a small, heavy-based saucepan with a thick bottom and leave for five minutes to soak.
4. Lightly oil a sheet of greaseproof paper and lay on a baking tray.
5. Heat the fructose and water mixture over a high heat, but do not stir the mixture. Swirl the pan around if the edges start to darken. Cook for a few more minutes, or until the mixture turns a golden-brown caramel colour.
6. Remove the pan from the heat and quickly add in the toasted hazelnuts. Stir to coat all the nuts in the caramel, then pour the mixture out onto the oiled greaseproof paper. Allow to cool.
7. When cooled and solid, roughly chop the hazelnut brittle into pieces.
8. For the chestnut-prune mixture: place the prune brandy and chopped prunes into a pan and simmer for 5-6 minutes, or until all of the liquid has evaporated. Take the prunes out of the pan and set aside to cool.
9. In a clean bowl, whisk together the egg whites and the fructose with an electric whisk until soft peaks form.
10. Gently fold the yoghurt and chestnut puree into the egg whites, followed by the chopped prunes and two thirds of the hazelnut crunch.
11. Divide the mixture between four serving glasses and chill in the fridge for 20-30 minutes before serving.
12. To serve, sprinkle over the remaining hazelnut crunch.
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