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Mandarin zabaione with nougat biscuit: an amazing dessert recipe by Enoteca Pinchiorri's chefs Italo Bassi and Riccardo Monco
For the nougat biscuit
For the mandarin zabaione
For the jasmine infusion
For the caramelized white sesame seeds
For the orange blossom crunch
For the savoury cointreau mandarins
- Preparation time
- Cooking time
- Recipe category Dessert
- Recipe yield 4
- Recipe cuisine Italian
Beat the eggs and sugar.
Add the milk and melted hazelnut butter.
Add the dry ingredients and then the nougat dough for last.
Bake in bread tins at 150°C for 25 minutes.
Blend the mandarin juice with the metil and set aside in a -2°C freezer.
With the egg yolks and sugar, make the zabaione, adding the gelatin when it reaches 40°C.
Put the zabaione in a Planetary mixer (with the opening at 15) and add the mandarin juice and peel.
Orange blossom crunch
Blend everything in a food processor and then bake for 7 minutes at 160°C.