CookEat Recipe
Hazelnut Pudding
A chilled baked pudding of finely ground hazelnuts, milk and savoiardi, lightened with whipped egg whites.
Method
Steps
Step 1
Gather the ingredients: 700 ml milk; 6 eggs, separated; 200 g shelled hazelnuts; 180 g caster sugar; 150 g savoiardi, crisp sponge finger biscuits; 25 g butter: 20 g for the mixture and 5 g for the mould; ½ teaspoon vanilla extract; 15 g fine breadcrumbs for the mould.
Step 2
Cover the hazelnuts with boiling water for about 2–3 minutes, drain and rub off the loosened skins. Dry thoroughly in a low oven at 120°C for about 15 minutes without browning, then cool.
Step 3
Grind very finely with the caster sugar added gradually, using short pulses so the nuts do not turn into oily paste.
Step 4
Bring the milk to a boil in a saucepan. Crumble in the savoiardi and simmer for 5 minutes, stirring and adding 20 g butter.
Step 5
Push the mixture through a sieve into a clean pan. Add the ground hazelnut-and-sugar mixture and warm gently, stirring until the sugar has dissolved. Add the vanilla.
Step 6
Cool the mixture promptly in a shallow container over an ice-water bath, stirring with a clean spoon. Refrigerate at 4°C or colder until cool throughout; do not leave it sitting warm for more than two hours.
Step 7
Beat in the six yolks. Whisk the six whites in a separate clean bowl until they hold soft peaks, then fold them gently into the cooled mixture.
Step 8
Grease a broad smooth pudding mould of about 3 litres with the remaining butter and coat with the breadcrumbs. Add the mixture, leaving at least 3 cm of space at the top for expansion; use a larger mould if needed to hold all the mixture with that clearance. Bake at 160°C for about 60–90 minutes, until the pudding is set through and the centre reaches at least 74°C. A gentle wobble is acceptable, but no liquid egg mixture should remain. Shield the top with foil if it begins to colour too quickly.
Step 9
Cool briefly, then refrigerate within two hours of baking, loosely covered until cold. Chill for at least four hours.
Step 10
Run a thin knife around the edge, turn out carefully and serve cold in slices. Use refrigerated leftovers within 2–3 days. The stated time includes chilling; a deep mould may need longer to become cold throughout.
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