Mandarin zabaione with nougat biscuit: an amazing dessert recipe by Enoteca Pinchiorri's chefs Italo Bassi and Riccardo Monco
Ingredients
All purpose flour: 100 g
Whole wheat flour: 130 g
Baking powder: 11 g
Salt: 5 g
Eggs: 3
Brown sugar: 400 g
Milk: 250 g
Hazelnut butter: 120 g
Nougat: 140 g
Mandarin juice: 160 g
Methyl: 2 g
Egg yolks: 60 g
Gelatin: 1,5 sheets
Sugar: 35 g
Mandarin zest: 4 g
Milk: 1 l
Jasmine tea: 16 g
Sesame seeds: 50 g, toasted
Sugar: 30 g
Water: As needed
Sesame seeds: 50 g, toasted
Sugar: 30 g
Water: As needed
All purpose flour: 80 g
Glucose: 45 g
Syrup: 100 g
Orange blossom water: 8 g
Almonds: 100 g, fresh
Sugar: 25 g
Cointreau: 16 g
Mandarins: As needed, fresh
Edible flowers: As needed
Mandarin zabaione with nougat biscuit: an amazing dessert recipe by Enoteca Pinchiorri's chefs Italo Bassi and Riccardo Monco
Preparation
Nougat biscuit
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.
Mandarin zabaione
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.
