Solothurn Art

Mix dry ingredients

Mix the milk, hazelnut paste, vanilla paste, egg yolk and dry ingredients for 2 minutes at the highest level

Now heat the base to 10-80 degrees for 85 minutes so that everything connects even better

cool and for 2-3 hrs. let ripen in the refrigerator

In the meantime or before, the buttermilk-hazelnut paste-cream Variegato make, sep. recipe

Now bake the Japonaise as described above and let it cool down. then break or cut the crumbs at your own discretion.

Emulsify the ice cream again and freeze it in the ice cream machine or by hand

Now layer the finished ice cream. I have japonaise on the bottom, then some ice cream, then Variegato with Japonaise crumbs and again ice cream ... on top of it again crumbs and Variegato

So, now come on in, hope you like it or no, you will like it, it's soooo delicious!

Beat 3 egg whites until stiff, add 90g sugar, fold in another 60g sugar and 80g mixed hazelnuts. the mass in the oven to 160g approx. 15-20min. to bake
Once I added 130 g of the ice cream mixture from this Japonaise and this recipe ... without in the ice cream mixture, instead layered with buttercream-hazelnut paste-cream Variegato.
The Variegato I do it separately in the recipes 😉