Iced hazelnut zabagliones
Ingredients
- Step 1 100g bag hazelnut , toasted
- Step 2 400ml double cream
- Step 3 85g golden caster sugar , plus 1 tbsp
- Step 4 3 egg yolks
- Step 5 5 tbsp sweet marsala
- Step 6 4 tbsp chocolate hazelnut spread
- Step 7 2 tbsp sweet marsala
- Step 8 2 tsp instant coffee dissolved in 2 tbsp boiling water
Calories: 621
Carbohydrate: 27 g
Protein: 6 g
Fat: 53 g
Cook time: 30 minutes
Prep time: 25 minutes
Total time: 55 minutes
Servings: 2
TAGS
Dessert
Dinner
Italian
Josh Eagleton
10-30 minute
2 serving
30-60 minute
800 kcal or less
Dessert
Hazelnut
Hazelnut
Ice
Ice cream
Icecream
Jane Hornby
Main
marsala
nut
Quick
Sabayon
Zabalione
Directions
- 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.
- 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.
- 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.
- 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.