You had
me at hazelnut cream — sounds fantastic and something I have never tried before (I am a cashew cream kinda gal!)!
Not exact matches
At the Gasparilla Island Grill in Disney's Grand Floridian Resort & Spa, you can catch a glimpse of a Rose Gold Unicorn Cupcake with rose gold sponge and
hazelnut cream cheese filling.
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little
at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix
at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local
hazelnuts instead, or omit the nuts) / Bake
at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Next, Elizabeth over
at Law Student Cookbook combines a classic pairing in her Chocolate
Hazelnut Ice
Cream.
Filled with a
hazelnut frangipane-esque
cream, it is both nutty and fruity
at the same time.
I just read about a walnut maple ice
cream that sounded amazing, and there's some definite synchronicity going on because I just picked up some roasted
hazelnut butter that is quite tasty, but surprisingly liquid even
at fridge temperatures; as ice
cream it might not be too firm.
Doesn't hurt
at all to splash a little cognac or wine into the mushroom pan near the very end; and I tossed piping hot pasta with a little
cream and grated Vache de Vashon cheese from Sea Breeze Farms along with some toasted, crushed
hazelnuts.
We top it with vegan meringues (which we happened to have
at home), whipped coconut
cream, melted dark vegan chocolate, chopped
hazelnuts, raspberries and a dusting of cacao powder.
I've tried the Coconut Milk Kefirs (plain & strawberry), the straight coconut milk,
hazelnut coffee creamer... ice
creams are good too (especially the Green Tea and the Coconut Almond), and also the Stick Bars (vanilla coconut milk ice
cream with chocolate covering, yum)... So anyway I think it would be the Sorbet, yea — final answer (oh and the Raspberry one
at that!!).