Iced hazelnut zabagliones

Recipe uploaded by

Jane Hornby

3 ratings

Recipe by Jane Hornby

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Put all sauce ingredients into a small pan, bring to the boil, whisking, then let it cool completely to a silky, thickened sauce.
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 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.
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.
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.

PER SERVING

621 kcalories, protein 6g, carbohydrate 27g, fat 53 g, saturated fat 22g, fibre 0g, salt 0.07 g

Latest comments and suggestions

• littlemisshappy145

  10 October 2008

  littlemisshappy145 rated and commented on this recipe

  

  SIMPLY AMAZING the best pudding i have ever made.. tasted like something ou would buy from a really posh restaurant !!! definelty recomend to try a brilliant dinner party stunner! N.b It makes a LOT more than for 2. I made 2 ramekins full and a 1 pint bowl. EXCELLENT PUDDING

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• aimee

  09 November 2008

  aimee commented on this recipe

  I am thinking about serving this as part of a trio of desserts for my birthday party in december. I only want little portions. Does anyone has made this think it would work if i poured mix into a lined loaf tin and served in slices instead? If so from the above comment i probably wouldn't really have to change weights etc...Thanks!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jane

  19 November 2008

  Jane commented on this recipe

  Hi Aimee Great idea - it will work fine for you in a loaf tin. Thinking back to how much mix the recipe made, I would go for a 2lb tin (you may even have a little extra to stick in a ramekin as chef's perks!). Just make sure you let it freeze overnight and line your tin really well with cling film. Hope you like it! x Jane

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jane

  19 November 2008

  Jane commented on this recipe

  Hi Aimee Great idea - it will work fine for you in a loaf tin. Thinking back to how much mix the recipe made, I would go for a 2lb tin (you may even have a little extra to stick in a ramekin as chef's perks!). Just make sure you let it freeze overnight and line your tin really well with cling film. Hope you like it! x Jane

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• aimee

  30 December 2008

  aimee commented on this recipe

  Followed the recipe, and this turned out perfectly. The loaf tin idea was great and was easy to keep and serve. The sauce lasted overnight and we microwaved it the next day before drizzling over the top of each portion before serving. A total Success- thank you!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• aimee

  30 December 2008

  aimee rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• grrrashid

  25 October 2009

  grrrashid rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/7678/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 100g bag hazelnuts , toasted
• 400ml double cream
• 85g golden caster sugar , plus 1 tbsp
• 3 egg yolks
• 5 tbsp sweet Marsala

FOR THE COFFEE MARSALA SAUCE

• 4 tbsp chocolate hazelnut spread
• 2 tbsp sweet Marsala
• 2 tsp instant coffee dissolved in 2 tbsp boiling water

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Prep 25 mins

Cook 5 mins

Vegetarian

Ingredients

• 100g bag hazelnuts , toasted
• 400ml double cream
• 85g golden caster sugar , plus 1 tbsp
• 3 egg yolks
• 5 tbsp sweet Marsala

FOR THE COFFEE MARSALA SAUCE

• 4 tbsp chocolate hazelnut spread
• 2 tbsp sweet Marsala
• 2 tsp instant coffee dissolved in 2 tbsp boiling water

PER SERVING

621 kcalories, protein 6g, carbohydrate 27g, fat 53 g, saturated fat 22g, fibre 0g, salt 0.07 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk