Hazelnut Soup with Hazelnut Crocanti and Ice Cream


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  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 15m
  • Ready In : 5:00 h

by Mina Holland

This recipe and following excerpt is from the book The World On A Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them.
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Book Review

This recipe for a delicious hazelnut “soup,” another from Catalan food expert Rachel McCormack, was inspired by a dish she ate at Morros restaurant in Torredembarra, a town in the Tarragona region of Catalonia known for its prolific hazelnut production.


  • 1 pound blanched hazelnuts
  • 1 ¼ cup superfine sugar
  • ⅓ cup salted butter
  • 3 ounces heavy cream
  • 3 ⅓ cups water
  • 2 cups vanilla ice cream


Step 1

Toat the hazelnuts in a large frying pan over medium-high heat for 5 minutes., shaking the pan regularly so the nuts brown evenly. Remove from the heat and allow to cool completely.

Step 2

Preheat the oven to 350F

Step 3

To make the crocanti, put one fifth of the cooled toasted hazelnuts in a food processor and process for about 1 minute, until they are finely ground. Place the ground hazelnuts, 1/2 cup of the sugar, the butter and cream in a saucepan over medium heat, stirring constantly, until the butter has melted and all the ingredients have combined.

Step 4

Line a large baking sheet with a silicone sheet or some nonstick parchment paper and spread the hazelnut mixture on it thinly. Bake for 10-12 minutes in the oven,until lightly golden, watching carefully so it doesn't burn-the crocanti will melt further and spread on the tray. Remove and allow to cool and harden.

Step 5

To make the soup put the remaining whole toasted hazelnuts, the remaining sugar and the water in a food processor and process for about 1 minute, until the hazelnuts are very finely ground. Strain through a fine sieve, pushing through as much of the liquid as possible and discarding the leftover nuts. Place the strained soup in a jar, cover and refrigerate for at least 4 hours, or preferably overnight.

Step 6

To serve, place a ball of ice cream in a bowl and pour the hazelnut soup over it. Break the crocanti up into large pieces and scatter over the soup.

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