1) In a saucepan you do a dry caramel using only sugar, let it melt until you get a color amber. Reheat the cream with the broad bean touches grated and you do simmer.
2) V.ersate the cream on the caramel in several stages, you do Llightly cool down And add the jelly previously soaked in cold water.
3)Let it cool down the mixture and add the cream semi-mounted, jumbled up gently until a frothy mixture is obtained. Pour in the different glasses e store in the freezer. Decorated with cream and caramelized hazelnuts.
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