There is no great skill needed to prepare this pudding but, as the base is a sabayon, you need to stand over the mixture and whisk it for a good 10-15 minutes. Unfortunately, because the egg yolks are warmed and slightly cooked over hot water, you can’t delegate the job to a Kitchen Aid mixer. You may need to order the Frangelico (a hazelnut liqueur) online unless you know of a local supply. It is fairly essential as it gives the parfaits a little kick of alcohol.
- For the iced parfaits
- 200g blanched hazelnuts
- 6 large egg yolks
- 100g caster sugar
- 190ml Frangelico liqueur
- 300ml double cream
- For the hot chocolate sauce
- 125g plain chocolate, at least 70% cocoa solids, roughly chopped
- 50g golden syrup
- 30g light muscovado sugar
- 40g unsalted butter
- 190ml double cream
- Wet 8 x 150ml dariole moulds with a little cold water and line each with cling film. The water makes the cling film adhere to the moulds. Heat the oven to 190˚c, fan oven 170˚, mark 5. Lay the hazelnuts out on a baking tray and roast in the oven for 8-10 minutes until golden and smelling nutty. Leave to cool completely. Either finely chop by hand or place in a food processor and blend until finely chopped. Set aside.
- Place the egg yolks, sugar and Frangelico in a bowl that sits comfortably over a saucepan. Fill the saucepan with about 5-6 cm water and bring to a gently simmer. While the water is heating up, with an electric beater, whisk the egg mixture for 1-2 minutes. Place the bowl over the saucepan and continue to whisk over the heat for 10-12 minutes until the mixture has tripled in volume and is thick and bulky. If you have a thermometer it should read about 70-75˚c. Lift the bowl off the saucepan and place in a sink filled with about 5-6cm cold water. Continue to whisk until the sabayon is completely cold.
- Whisk the cream to barely floppy peaks and fold in the chopped nuts. Fold into the sabayon. Spoon into the prepared dariole moulds and place on a tray. Cover with cling film and freeze overnight.
- On the day you want to eat the parfaits, make the chocolate sauce. Place all the ingredients in a saucepan and stir over a gentle heat until the sauce is smooth. Unmould the iced hazelnut parfaits and peel off the cling film. Serve with the warm chocolate sauce.