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Iced Hazelnut Zabagliones

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Ingredients
  Blanched hazelnuts 100 Gram, toasted
  Double cream 14 Fluid Ounce (400 Milliliter)
  Golden caster sugar 3 Ounce (85 Gram, Plus 1 Tablespoon)
  Golden caster sugar 1 Tablespoon
  Egg yolks 3
  Sweet marsala 5 Tablespoon
For the coffee marsala sauce
  Chocolate hazelnut spread 4 Tablespoon
  Sweet marsala 2 Tablespoon
  Instant coffee 2 Teaspoon, dissolved in 2 tbsp boiling water
  Boiling water 2 Teaspoon (For Dissolving Instant Coffee)
Directions

1. Put the Marsala sauce ingredients into a small pan, bring to the boil, whisking, then let cool completely.
2. Whizz all but 1 tbsp of the nuts in a small food processor until fine. Very roughly chop the rest, then set aside. Softly whip the cream with 1 tbsp sugar. Put the rest of the sugar into a pan, add 100ml water, then slowly heat until the sugar has dissolved. Turn up the heat, boil for 1 min, then take off the heat.
3. Line six individual pudding basins or ramekins with cling film. Put the egg yolks and Marsala into a large bowl over a pan of hot water, then whisk until it starts to thicken. Keep beaters running and trickle syrup into the mix. Beat for about 5 mins until mix is thick and holds a trail. Take off the heat, then whisk until cooled. Add the cream, whisk again, then fold in ground nuts with a metal spoon.
4. Ripple half the sauce through the mix, spoon into the moulds, then fold the cling film over. Freeze for at least 4 hrs or overnight to set.
5. Turn onto plates, then let ices soften for 10 mins. Scatter over the chopped nuts, then pour a little sauce over.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Dessert
Method: 
Freezed
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Hazelnut
Preparation Time: 
25 Minutes
Cook Time: 
5 Minutes
Ready In: 
30 Minutes
Servings: 
6

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