Zabaglione freddo
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Large egg yolks | |
| ¼ | cup | Sugar |
| ¼ | cup | Dry marsala wine |
| 1 | cup | Heavy cream |
| 2 | tablespoons | Powdered sugar |
| 2 | tablespoons | Grand Marnier; or triple sec |
Directions
1. Whip the cream to medium peaks, when ¾ of the way whipped add powdered sugar & grand marnier, finish whipping.
2. refrigerate whipped cream.
3. combine, yolks, sugar, & wine and cook over double boiler until thick ribbon stage.
4. Cool over a ice bath.
5. when yolk mixture is cooled fold in the whipped cream gently.
Keep chilled until needed.
Good for 1 week in the ice box. Serving Ideas : Great on bread pudding Recipe by: S.C.I. - Jamie, Az.
Posted to recipelu-digest Volume 01 Number 560 by CuisineArt <CuisineArt@...> on Jan 19, 1998