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Chilled Hazelnut Pudding with Honey Zabaglione

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Source: The Italian Gourmet

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Active Time:  20 Minutes
Total Time:  2 Hours 20 Minutes
Yield:  Serves 4

This is one of the most important desserts in the modern cuisine of Emilia-Romagna. Butter is not used in this recipe, beaten egg whites provide a lighter touch, but this is still a very rich dessert. The honey zabaglione is similar to an ancient dish from Fruili, sufrit, made with eggs, honey, milk and wine.

RECIPE INGREDIENTS

For Pudding:

2 eggs, separated

2/3 cup superfine sugar mixed with 1/2 tablespoon vanilla extract

8 oz hazelnuts, shelled and processed to a pulp

1 oz hazelnuts, shelled and chopped

1/3 cup heavy cream

For Honey Zabaglione:

3 tablespoons liquid honey

1 egg yolk

2 tablespoons brandy

1/3 cup heavy cream, whipped

3 tablespoons shaved white chocolate

For Sauce:

1/4 cup sugar

3 oz semisweet chocolate

1/3 cup heavy cream

Chilled Hazelnut Pudding with Honey Zabaglione Recipe at Cooking.com

DIRECTIONS

FOR PUDDING: Mix the hazelnut pulp with 1 egg white then add the chopped hazelnuts (reserving some for garnish), 2 egg yolks, vanilla sugar and cream.

Fill 4 individual molds with the mixture. Refrigerate for a few hours.

FOR SAUCE: Dissolve the sugar in the water in a saucepan. Add the chocolate and stir to melt. Set aside to cool. Whip cream. Fold into the chocolate mixture.

FOR HONEY ZABAGLIONE: Beat the honey with the egg yolk and brandy in a double boiler over simmering water for about 10 minutes - it should be a dense creamy consistency. Remove from the heat. Fold in the whipped cream.

TO SERVE: Spread the chocolate sauce over half of each well-chilled plate. Pour the zabaglione onto the other half. Place the unmolded pudding in the center and decorate with the reserved chopped hazelnuts and the shavings of white chocolate.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

837

Fat. Total:

61g

Fiber:

Carbohydrates, Total:

64g

Sodium:

58mg

% Cal. from Fat:

66%

Cholesterol:

215mg

Protein:

13g

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