- 1 1⁄2 cups milk
- 6 tablespoons hazelnuts, paste
- 1 1⁄2 cups heavy cream
- 1 1⁄2 pints fresh raspberries
- mint (to garnish)
Directions See How It's Made
- In a 2-quart mixing bowl, slowly whisk milk into hazelnut paste until mixture is completely smooth.
- Whisk in heavy cream until blended.
- Cover with plastic wrap and refrigerate for 2 hours or until cold.
- Remove bowl from the fridge and evenly divide into 6 bowls and garnish with mint leaves and raspberries.