For the nut polenta cream, toast the hazelnuts in a saucepan over medium heat until they begin to smell fragrant. Pour in milk, sprinkle in sugar and bring to a boil.
Add polenta, stirring, and let swell for about 5 minutes on the off heat. Stir occasionally.
Beat egg whites until stiff, whip cream until slightly creamy and fold both into the still warm nut-polenta cream.
Preparation Tip:
The nut polenta cream goes very well with apple or stewed plums
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