- 1 tbsp. agar flakes
- 2 cups hazelnut milk (or other milk)
- 3 tbsp. sucanat
- 1 heaping tbsp. cocoa powder
- ¼ cup hazlenuts
In a pot combine agar flakes, hazelnut milk, sucanat and cocoa powder. Let sit 10 minutes to soften agar flakes. Bring pot with hazelnut flakes and agar to a boil. Reduce flame to medium and cook 4-5 minutes. Pour liquid into a glass bowl (or distribute evenly in individual cups). Blanch hazelnuts in hot water 3-5 minutes. Quickly peel off bitter skins and discard. Place hazlenuts on a baking tray and roast 10-12 minutes at 350° until fragrant and lightly browned. Chop hazelnuts finely, and sprinkle on top of Hazlenut mixture. Gelee will firm in approximately one hour inside the refrigerator.