Iced hazelnut zabagliones
- Jane Hornby
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Serves 2
More effort
Prep: 25 mins
Cook: 5 mins
A star rating of 4.6 out of 5.5 ratingsRate
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An indulgent but refreshing Italian-style dessert
Freezable
Vegetarian
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Seared beef with wild mushrooms & balsamic
A star rating of 4.6 out of 5.11 ratings
Ingredients
Nutrition
Units:
MetricUS
-
100g bag hazelnut
toasted
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400ml double cream
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85g golden caster sugar
plus 1 tbsp
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3 egg yolks
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5 tbsp sweet marsala
For the coffee marsala sauce
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4 tbsp chocolate
hazelnut spread
-
2 tbsp sweet marsala
-
2 tsp instant coffee
dissolved in 2 tbsp boiling water
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Nutrition: per serving
-
kcal621
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fat53g
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saturates22g
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carbs27g
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sugars27g
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fibre0g
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protein6g
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salt0.07g
low
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Method
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step 1
Put all sauce ingredients into a small pan, bring to the boil, whisking, then let it cool completely to a silky, thickened sauce.
-
step 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.
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step 3
Line two 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 and get foamy. Keep the beaters running and trickle the sugar syrup into the mix. Keep beating for about 5 mins until the mixture is thick and holds a trail. Take off the heat, then whisk until cooled. Add the cream, whisk again, then fold in the ground nuts with a metal spoon.
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step 4
Ripple half the sauce through the mix, spoon into the moulds, then fold the cling film over. Freeze the remaining mix in a tub or make more individual puds, if you like. Freeze for at least 4 hrs or overnight to set.
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step 5
Turn onto plates, then let ices sit for 10 mins to soften a little. Scatter over the chopped nuts, then pour a little sauce over to serve.
Recipe from Good Food magazine, October 2008
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A star rating of 4.6 out of 5.5 ratings
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