1. Combine breadcrumbs, demerara sugar and hazelnuts. 2. Put them on a (lined) baking tray and grill them, redistributing them regularly, until they are golden brown under a preheated hot grill, watch that it doesnt burn and turn black. 3. Leave to cool. 4. Whisk the egg whites until stiff and gradually add the white sugar until you have a glossy meringue Fold the cream into the meringue, together with the cold breadcrumb mixture. 5. Turn into a freezer proof mold, cover, seal and freeze until solid. 6. Remove from the freezer 15 to 20 minutes before you want to serve it. ---------------------------------------------------------------------------
Nutrition
Ingredients
