Recipe - Hazelnut Financier With Plum Compote And Creme Fraiche

1 pound Chopped; roasted hazelnuts
2 pt Vanilla ice cream; softened
One fourth cup Frangelico
=== GARNISH ===
Whipped cream
Powdered sugar
Fresh mint

In a mixing bowl, combine the hazelnuts, ice cream, and Frangelico
together. Mix until fully incorporated. Spoon the mixture into a freezer
safe container with a lid. Place in the freezer and allow to freeze, about
1 hour. Place a scoop of the ice cream in a small bowl. Garnish with
whipped cream, powdered sugar and mint. This recipe yields 2 pints.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2344 broadcast 06121998) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

06191998

Recipe by: Emeril Lagasse

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