Heat the Oldenburger Full Cream Milk and mix in the sugar and hazelnut purée. Squeeze out the gelatine and dissolve it in the hazelnut milk.
Place in a rectangular container, chill for at least 6 hours and then cut into cubes.
Making the Dim Sum
Bring the sugar to a boil with a little water and caramelise the hazelnuts. Leave to cool on paper or a baking mat. Wrap the cubes in Wonton skins, seal the corners with water, place on baking paper and steam for about 5 minutes.
Making the Nougat Cream
Heat the Oldenburger Chef’s Cooking Cream and dissolve the nougat in it, season with salt and mix to form a creamy sauce. Pour the nougat cream into bowls and add dim sum.
The Final Touch
Serve garnished with crushed hazelnuts and mint leaves.