60mlSunflower Oil(Roughly 2:1 Ratio of Hazelnuts to Oil)
Hazelnut Cream (Cremina di Nocciole)
100gIcing Sugar
500mlCream
50gHazelnut Paste(Pasta di Nocciola)
Coffee (Caffé)
30mlEspresso or Caffè Moka
Instructions
Make the hazelnut paste by blending the toasted hazelnuts in a blender or food processer. Once roughly chopped, add in the sunflower oil and blend until a chunky paste forms.
In a bowl, combine the icing sugar, cream, and hazelnut paste and whisk until homogeneous.
Spoon ~30 ml the hazelnut cream into the bottom of a tulip glass, or other serving glass.
Pour the coffee on top of the hazelnut cream. Optionally, immerse a steam wand into the contents of the glass and froth.