1/2 teaspoon canola oil
1 cup shelled hazelnuts
1 1/4 cup heavy cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla
3 crystallized violets or other candied flower for decoration


1. Preheat the oven to 400 degrees F.

2. Grease a 3 cup soufflÈ mold with the oil. Cut two long strip of parchment paper, and position them in the mold so the form a cross in the bottom and extend up over the sides. Place a round of parchment paper in the bottom of the mold.

3. Arrange the nut on a cookie sheet, and place in a 400 degree oven until lightly browned. About 8 minutes. Transfer the hot nuts to a clean dish towel, and rub them in the towel to remove as much skin as possible. Do not worry if half of the skin remains. Place the nuts is a food processor and process until coarsely chopped.

4. Whip the cream with the sugar and vanilla until firm, and then fold in the nuts. Transfer the mixture to the greased mold. Bang the mold firmly on the table to tighten the mixture and eliminated air bubbles. Cover with plastic wrap, pressing on it to flatten the top of the parfait. Place in the freezer for 4-5 hours or up to one month.

5. At serving time, umold the soufflÈ onto a serving plate by pulling gently on the paper strips to help release it from the mold. Crumble the crystallized or candies flowers on top and cut into wedges to serve.
Parfait is a nice alternative to home made ice cream since it does not require an ice cream maker. Jacques Pepin likes to have this parfait on hand for unexpected guests since it can be kept in the freezer for up to one month.
Hazelnut Parfait with Can
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