Take a tray of silicon moulds and coat the insides with a little oil. Dust with a little caster sugar and then place the moulds in the freezer.
Preheat the oven to 200'C.
Place the chopped nuts on a baking sheet and toast in the oven for 5 minutes or until golden brown.
remove from the oven and allow to cool.
Separate the eggs and place the egg whites in one bowl and the yolks in another.
Whisk the egg yolks and sugar together until pale and fluffy.
Use a clean whisk to whisk the egg whites to stiff peaks.
In another bowl, whisk the double cream until thick but not stiff.
Once cool add the hazelnuts to the egg yolk and sugar mix. Fold in the whipped cream and then fold in the egg whites in 2 batches.
Pour the mixture into the moulds and freeze for 45 minutes to 1 hour.
Place the caster sugar in stainless steel bottomed pan and allow to caramelise without stirring. Tilt the pan from side to side to ensure the sugar melts evenly and allow to darken to a dark golden colour.
Remove the pan from the heat and add the butter. Allow the butter to melt before adding the double cream and mixing well.
When frozen, remove the parfaits form the moulds and place in the centre of a plate. Finish the dessert with a generous amount of the caramel sauce.
«This recipe will make around 1.5 litres of mix. You can also pour the parafit into a suitably sized loaf tin, freeze for 2 hours and then slice the parfait into individual portions.»