Chocup® with Zabaglione Mousse and Hazelnuts
Melania Pilloni from “Ci metto lo Zucchero” has prepared a delicious zabaglione and hazelnut mousse using our Chocup® Medium!
INGREDIENTS
- 4 Chocup® Medium
- 200g of liquid cream for desserts
- 75g Marsala
- 50g of egg yolks
- 50g of sugar
- 40g of hazelnut granules
- 6g of gelatin
- To taste, toasted hazelnuts for decorating the cups
PROCEDURE
Step 1.
Place a bowl in the freezer.
Soak the gelatin in cold water.
Step 2.
Whisk the egg yolks with the sugar, add the Marsala, and cook over a double boiler for about ten minutes, until the zabaglione thickens. Remove from heat and add the squeezed gelatin, ensuring it dissolves completely.
Place the mixture into the cold bowl, cover it with plastic wrap touching the surface, and let it chill in the refrigerator for a couple of hours.
Step 3.
Whip the cream until stiff and gently fold it into the zabaglione mixture using a spatula, moving slowly from the bottom up to avoid deflating the mixture.
Add the chopped hazelnuts and transfer the mixture into a piping bag fitted with a round, smooth nozzle.
Fill the Chocup® Medium and decorate with toasted hazelnuts as desired.
Store in the refrigerator until ready to serve.
Other Recipes
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