Nougat and Hazelnut Crunch Cream

Preparation

1. For the hazelnut crunch: cook the sugar and water to a light caramel then stir in the butter and hazelnuts.
2. Place onto a piece of baking paper and allow to cool. Shred it with a mixer.
3. For the cream: lightly whip the cold QimiQ Whip with the sugar until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
4. Add the hazelnut crunch, milk and nougat and continue to whip until the required volume has been achieved.
5. Pipe into glasses and decorate as required. Allow to chill.