Ingredientes para Cold Zabaglione
- 4 large egg yolks
- 1/2 cup (100g) granulated sugar
- Sparkling Wine
- 1 cup (240ml) heavy cream
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Como fazer Cold Zabaglione
- Fill a saucepan with about 2 inches of water and bring to a bare simmer over medium-low heat. Place a heatproof bowl (at least 4-quart capacity) on top of the saucepan, ensuring the bottom of the bowl doesn't touch the water.
- In the bowl, whisk together 4 large egg yolks and 1/2 cup (100g) granulated sugar until pale and slightly thickened.
- Place the bowl over the simmering water and using an electric mixer, whisk continuously on medium speed. The mixture will gradually thicken and increase in volume (at least triple). This process should take about 10-15 minutes. The mixture is ready when it's thick enough to leave a trail when the whisk is lifted and is light and airy.
- With the mixer running, slowly drizzle in 1/2 cup (120ml) Prosecco, whisking constantly until fully incorporated. The mixture should remain light and frothy.
- Remove the bowl from the heat and immediately place it in a larger bowl filled with ice water. Continue whisking until the zabaglione is completely cool (about 5-7 minutes).
- In a separate bowl, whip 1 cup (240ml) heavy cream until soft peaks form. Gently fold the whipped cream into the cooled zabaglione until just combined.
- Pour the Cold Zabaglione into two glasses or serving dishes and serve immediately. Garnish with fresh berries or a sprinkle of cocoa powder if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
54g
Fat
52g
Carbs
5g
