Home » Italian Cooking » Cold zabaglione with moscato Recipe

Cold zabaglione with moscato Recipe

Cold zabaglione with moscato

Cold zabaglione with moscato Recipe

(zabaione freddo al moscato)

Preparation time : 15 minutes + 10 minutes cooking time + 2 hours resting time

Ingredients for 4 servings

  • egg yolks 4
  • sugar 2 tbsp (25 g)
  • Moscato d’Asti or other Moscato wine generous 3/4 cup (200 ml)
  • cream 7/8 cup (220 ml)
  • one envelope gelatin dissolved in 1 cup warm water

Method :

  1. In a pan, preferably copper, beat the egg yolks lightly with the sugar and wine. Place the pan over low heat (or in a bain-marie) and continue cooking until the mixture becomes frothy and has thickened. Meanwhile, prepare the gelatin according to package instructions and add to the pan.
  2. Remove from the heat and leave to cool. When the mixture is cool, whip the cream and carefully fold it into the cooled zabaglione. Pour into individual bowls and chill in the refrigerator for at least 2 hours.
  3. Garnish to taste.