at the beginning open the jar of hazelnut puree and stir the amount well. Especially if the hazelnut puree and oil should have separated from each other. Here, be sure to mix intensively and well, the amount should be uniformly liquid and preferably no more “dry” lumps.
Then mix the milk with the hazelnut puree and the sugar (hand mixer) and put the mixture in the fridge for half an hour.
Whip the whipped cream with the vanilla sugar and stir through with the hazelnut milk.
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