Hello everyone
How are you my dear friends, I hope everyone is well.
Today there are Italian breezes in my kitchen:)
I will give you a Zabaglione recipe. This is the famous sauce of Italy.
A perfect flavor that will make you feel in Italy with every spoon.
This sauce is sometimes eaten as a dessert and sometimes consumed as a drink.
It is made with egg yolk and sugar. While sweet wine is added in the drink recipe, the dessert recipe is an egg cream.
Zabaglion, which belongs to Italian cuisine, was discovered in the 1500s.
In fact, it is similar to custard, but this recipe uses a lot of eggs.
I have even heard it called egg dessert.
As a portion, I used only 3 eggs for a dessert for one person. A dessert for four people can be obtained with about 12 eggs.
The point to be considered in this recipe is not to cut the egg while using the bain-marie method.
There are a few tricks in this, of course.
Although it looks very simple to make, it is a very technical recipe. Even a small mistake can make the dessert inedible.
I preferred milk instead of using alcohol in the recipe. You can use a sweet wine or cognac instead of milk and make the dessert just like the original and take it to a different point.
Ingredients
3 egg yolks
3 tablespoons granulated sugar
1 teaspoon vanilla
1 tea glass of milk
For the topping;
Strawberry
Espresso
Recipe;
Since we will use the bain-marie technique as the cooking method for this dessert, first fill a medium saucepan half full of water and heat it.
Put the egg yolks in a bowl suitable for the saucepan and add the sugar.
When the water is hot, remove the pot from the stove and place the bowl on top of the pot. The water and the bowl should not touch each other.
Mix the eggs and sugar, the sugar will melt and gradually thicken.
When the cream starts to thicken, add the milk little by little.
It is possible to obtain a dense dessert with a controlled cooking technique.
Finally, add vanilla and mix.
To stop the eggs from cooking and to make the consistency better, I put the dessert over a bowl of cold water and stir it a little more.
And the cream is ready. Pour into a serving bowl and serve with strawberry slices and some espresso powder.
You can serve this cream as a dessert, or you can use it in your other creamy dessert recipes.
I absolutely love this cream for tiramisu dessert, I recommend you to try it.
A few tricks;
The heat setting is very important so that the egg is not overcooked and cut.
It is necessary to take the bowl out of the hot water from time to time and warm it up.
After the cooking process, stirring a little over ice water helps the cream to get a good consistency.
You can use orange or lemon zest for flavoring.
If you want to serve it as a dessert, you can place biscuits under your presentation bowl and pour fruit sauce on it to get a different dessert.
Or you can sprinkle some brown sugar on it during the presentation and burn it with a blowtorch. This is a different presentation.
Bon Appetit
Thank you for reading
Stay healthy.
All photos and content are my own.
The photos were taken with a Samsung A72 smartphone.
All work is mine unless otherwise stated.