Zabaglione Freddo
- 5 Large egg yolks
- 1/4 c Sugar
- 1/4 c Dry marsala wine
- 1 c Heavy cream
- 2 tb Powdered sugar
- 2 tb Grand Marnier; or triple sec
1. Whip the cream to medium peaks, when 3/4 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
on Jan 19, 1998
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
