Zabaglione
6 large egg yolks
6 teaspoons sugar
6 tablespoons Amaretto
1 tablespoon grated orange peel
1/2 cup whipping cream
• Combine egg yolks with sugar in top of double boiler and beat with a wire whisk until frothy.
• Add Amaretto and grated orange peel.
• Place over gently boiling water in a double boiler and beat continuously until smooth.
• Remove from heat, still in boiler top, over ice cubes in bowl to cool.
• Then whip cream and fold into cool custard with a rubber spatula.
• Pour into individual serving cups and chill.
• To garnish, sprinkle with shaved chocolate
Yield: Serves 6
Comments
Got something to say?