In the next episode of SOURCED, we follow the hazelnut road and end up in Piedmont, just in time for the annual Nocciola Festival. Join Guy as he celebrates with the townfolk and finds inspiration for a delicious dessert. It's pretty nuts.
Zabaglione with Hazelnut
4 egg yolks
2 tablespoons caster sugar
3 tablespoons Frangelico (Or any Hazelnut liquor)
1 tablespoon hazelnut puree (nutella)
In a bowl over a double boiled beat eggs, sugar and Frangelico until thick and foamy.
Continue to cook for another 5 minutes till mixture coats the back of a spoon add nutella and mix through… the mix needs to be continually whisked while cooking to stop the egg from curdling.
Praline and Gelato
1 cup sugar
3 tablespoons water
1/2 cup sliced hazelnuts
Line a tray with parchment paper.
In a pan on a medium head add sugar and water.
Cook for about 6 minutes till medium caramel forms.
Carefully mix through nuts then poor out onto parchment lined try to lt cool.
Store in air tight container.
Serve hazelnut gelato in a bowl with some Italian sponge fingers, poor over zabaglione then garnish with praline.