Nut coupes with Kambly Butterfly

Place the walnut kernels, sugar and water in a large chrome steel pan and bring to the boil without stirring. Reduce the heat and cook over a medium heat for approx. 5 minutes, stirring occasionally, until the water has evaporated and the sugar is dry. Continue stirring with a ladle until the sugar melts again, coats the walnut kernels and they become shiny (approx. 10 minutes). Spread the walnut kernels on baking paper and leave to cool.

Set aside 6 walnut kernels for garnish. Finely grind the remaining walnut kernels in a food processor.

Bring 1 dl of water to the boil in the same pan. Reduce the heat and cook until the remaining caramel has dissolved. Add 3.5 dl of milk, a pinch of salt and the ground walnuts, then bring to the boil. Mix 10 g of cornflour with 0.5 dl of milk, stir into the hot mixture and simmer for approx. 2 minutes.

Mix 2 fresh egg yolks in a bowl. Pour in the hot cream, stirring constantly, then pour the cream back into the pan and bring to the boil, stirring constantly. As soon as the mixture thickens, immediately remove the pan from the heat.

Pour the cream through a sieve into a bowl. Place cling film directly on top of the cream, leave to cool, then chill for approx. 2 hours.

Stir the cream until smooth. Whip 2.5dl of cream until stiff and set aside approx. 0.5dl for decoration. Carefully fold the remaining whipped cream into the cream and fill into glasses.

Roughly chop the reserved walnut kernels, spread them over the cream with the whipped cream and one butterfly biscuit each.