Checkout  Cart | Track Order | Help
  All Recipes | Recipe Search | Submit a Recipe | Free Recipe E-Mail
BROWSE:  Recipes | Collections | Menus
By Category
By Main Ingredient
By Convenience
By Cuisine
By Occasion
By Diet
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You
Everyday Pan with Glass Lid Everyday Pan with Glass Lid by Calphalon
Star Rating
$139.99 $49.99
Skillet Set Skillet Set by Calphalon
Star Rating
$224.95 $59.99
Ultra Wide Mouth Food Processor Ultra Wide Mouth Food Processor by KitchenAid
$229.95 $159.99
Recipe & Cooking Community
Join Us on
Facebook
Join Us on
Twitter

Chilled Hazelnut Pudding with Honey Zabaglione
Source: The Italian Gourmet
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
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: Yield:  Serves 4
Calories: 837
Fat. Total: 61g
Fiber: 4g
Carbohydrates, Total: 64g
Sodium: 58mg
% Cal. from Fat: 66%
Cholesterol: 215mg
Protein: 13g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering:
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2012 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
Small Advertising Try Fine Cooking Magazine for quick, healthy and innovative recipes.