Frozen zabaglione with raspberry coulis
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
8 Egg yolks 1 1/2 c Marsala
4 tb Caster sugar 600 ml Cream
From : Sherree Johansson, Sun 07 Aug 94 08:03, Area: COOKING dessert,
chef
TO SERVE: raspberry coulis biscotti
Whisk the egg yolks, sugar and marsala in a stainless steel bowl over
a saucepan of simmering water until the mixture thickens and falls
off the whisk in ribbons. Pour into a clean bowl and set aside to
cool. Whip the cream until it forms firm peaks, then fold into the
egg mixture. Spoon into a covered container and freeze. To serve:
scoop the frozen zabaglione into martini glasses, drizzle over some
raspberry coulis and serve with biscotti.
Brent Baigent, Tabac, Darlinghurst, NSW
Bon Appetit - Exec.Chef Magnus Johansson Source: Source: Vogue
March'94
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