Eten
alle pijlers
Sabayonijs
woensdag 11 februari 2009 om 17:35
Hallo!
Ik heb ooit in een restaurant gewerkt en een avond had de kok sabayonijs gemaakt. Het was echt ZO heerlijk, dat ik het graag zelf wil proberen. Google levert helaas geen recepten op, maar wel menukaarten van restaurants waar het op staat, dus het bestaat!
Kan je gewoon de sabayon maken en het dan invriezen? Gaat dat goed met die eieren? Heeelp..!
Ik heb ooit in een restaurant gewerkt en een avond had de kok sabayonijs gemaakt. Het was echt ZO heerlijk, dat ik het graag zelf wil proberen. Google levert helaas geen recepten op, maar wel menukaarten van restaurants waar het op staat, dus het bestaat!
Kan je gewoon de sabayon maken en het dan invriezen? Gaat dat goed met die eieren? Heeelp..!
woensdag 11 februari 2009 om 18:26
SEMIFREDDO ALLO ZABAGLIONE
Eggnog Chilled Cream
8 egg yolks
1 cup sugar
ladyfingers
1 pint whipped cream
10 oz. dry Marsala
Beat the egg yolks with the sugar in a bowl. Add Marsala a tablespoon at a time. Place the saucepan over a very low heat or in a bain-marie and continue beating until the mixture becomes foamy. Pour it in a bowl and let cool. Fold in the whipped cream and pour the mixture into a mold lined with ladyfingers moistened with Marsala. Freeze for-at least 5 hours and serve.
Eggnog Chilled Cream
8 egg yolks
1 cup sugar
ladyfingers
1 pint whipped cream
10 oz. dry Marsala
Beat the egg yolks with the sugar in a bowl. Add Marsala a tablespoon at a time. Place the saucepan over a very low heat or in a bain-marie and continue beating until the mixture becomes foamy. Pour it in a bowl and let cool. Fold in the whipped cream and pour the mixture into a mold lined with ladyfingers moistened with Marsala. Freeze for-at least 5 hours and serve.
Everytime you make a typo, the errorists win.
woensdag 11 februari 2009 om 18:27
Gelato Di Zabaglione.
3/4 c. + 2 T. sweet Marsala wine
4 c. heavy cream
3/4 c. sugar
pinch of salt
8 egg yolks
2 saucepans
1 large mixing bowl
heat the marsala in a sauce pan and boil it to reduce to 1/4 c. Remove from heat to cool.
In another saucepan, combine the cream, sugar and salt. Heat until just hot, stirring to dissolve the sugar; do not boil. Remove from heat.
In a large mixing bowl whisk the yolks until blended. Whisk in 1 c. of the hot cream, then whisk the egg mixture into the hot cream in the saucepan. Cook over medium heat, stirring constantly until the mixture thickly coats a spoon.
Stir in the reduced Marsala and the remaining 2 T. marsala
If you have an ice cream maker, pour in the mixture and follow instructions.
If you don't have an ice cream maker, pour the mixture into a freezer safe container, cover and chill in freezer. Remove an process in a food processor until the mixture forms a ball, scoop out and serve.
Buon' apetito!
3/4 c. + 2 T. sweet Marsala wine
4 c. heavy cream
3/4 c. sugar
pinch of salt
8 egg yolks
2 saucepans
1 large mixing bowl
heat the marsala in a sauce pan and boil it to reduce to 1/4 c. Remove from heat to cool.
In another saucepan, combine the cream, sugar and salt. Heat until just hot, stirring to dissolve the sugar; do not boil. Remove from heat.
In a large mixing bowl whisk the yolks until blended. Whisk in 1 c. of the hot cream, then whisk the egg mixture into the hot cream in the saucepan. Cook over medium heat, stirring constantly until the mixture thickly coats a spoon.
Stir in the reduced Marsala and the remaining 2 T. marsala
If you have an ice cream maker, pour in the mixture and follow instructions.
If you don't have an ice cream maker, pour the mixture into a freezer safe container, cover and chill in freezer. Remove an process in a food processor until the mixture forms a ball, scoop out and serve.
Buon' apetito!
Everytime you make a typo, the errorists win.
