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Seafood recipes

Seafood pasta salad

15 minutes

Zabaglione ice cream with raspberries, pistachios and crispy panettone

Serves 8

Difficulty Easy

Prep Time 2 hours, plus chilling time

Cooking Time 30 minutes

Ingredients

9 free-range egg yolks
135 g caster sugar
125 ml Port
625 ml cream
1 vanilla pod, split
1 medium-sized panettone
5 T salted butter
3 T white sugar
250 g raspberries
100 g pistachios, chopped, to garnish

Method

Mix the egg yolks and caster sugar in a glass or metal bowl. Beat using an electric beater for 4 minutes, or until pale and fluffy. Gradually add the Port while beating. Place the bowl over a saucepan of boiling water on the stove and whisk continuously for 13–15 minutes, or until the mixture is thick and foamy. Do not stop beating, as the mixture may curdle. Chill for 30 minutes.

Whip the cream and vanilla seeds until soft peaks form, then chill for 15 minutes.

Once both mixtures are cool, fold the cream into the egg mixture. Pour the mixture into an ice cream machine and churn according to manufacturer’s instructions. Freeze until ready to serve.

Slice the panettone and place into a saucepan with the butter and white sugar. Lightly brown on both sides.

Serve the sliced panettone with raspberries, a scoop of ice cream and garnish with chopped pistachios.

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Zabaglione ice cream with raspberries, pistachios and crispy panettone

Zabaglione ice cream with raspberries, pistachios and crispy panettone

Ingredients

Method