For the nougat cream, first toast the hazelnuts in a pan without fat until they become fragrant and the skin darkens. Then empty onto a tea towel and use it to rub down the skin.
Finely puree all ingredients. Possibly use less whipped cream at first and add more later, depending on the desired consistency.
Serve the nougat cream immediately or fill into glasses.
Preparation Tip:
Use the nougat cream as a spread or for baking.
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