A favourite dessert from Thessaloniki, a perfect rich dinner party dessert wonderful served with chocolate or salted caramel sauce, soft red fruit, extra meringues, caramelised nuts, etc.
Ingredients (serves 10-12)
- 500g double cream
- 200g condensed milk
- 250g coconut cream, very cold
- 100g chocolate (70% cocoa solids) finely chopped
- 100g hazelnuts
- 100g caster sugar
- 100g meringues
Method
Start by caramelising the hazelnuts. Preheat the oven to 180 C fan and roast the hazelnuts for 5-6 minutes. Bring a frying pan to a medium heat and add the sugar. Shake the pan so that the sugar is dispersed equally in the base of the pan. Let the sugar melt to a caramel and drop the hot hazelnuts in it. Use a spatula to move the hazelnuts around so they are coated with caramel and empty onto a piece of slightly greased kitchen paper or silicone mat.
In a bowl beat the double cream with a handheld electric whisk until it has thick yogurt consistency. Add the condensed milk to it and use a spatula to incorporate the two. In another bowl, beat the coconut cream to a similar consistency. Add the coconut cream to the double cream.
Use a knife to chop the caramelised hazelnuts or put in a bag and beat with a rolling pin to break roughly. Add the hazelnuts and chopped chocolate to the cream and crush the meringues into it also.
Line a cake tin with double plastic wrap and spoon the cream into it. Tap on the counter to ensure there are no air pockets, cover with the excess plastic wrap and put in the freezer. Put in the fridge 30 minutes before serving.