Ingredients :
Hazelnut puree 30 %
Raw cane sugar 70 %

Recipe idea : Praline sorbet
In a large bowl mix together 6 egg yolks, 6 tablespoonfuls of raw cane sugar and 2 tablespoonfuls of corn flour. Meanwhile mix 4 tablespoonfuls of hazelnut confit with 1 litre of water and bring to the boil. Pour over the egg mixture, then put back into the saucepan and heat gently, stirring all the time until it thickens.
After cooling, pour into an ice-cream maker and follow manufacturer's instructions.

GROSS WEIGHT: 546 g