Thursday, July 15, 2010

Before and after: zabaione (recipe included)

Fresh organic free-range egg yolks from our hens.

Beat with 1 tbsp of sugar for every yolk, mix with a half egg-shell of Marsala or Vin Santo or your favourite Passito, cook the mix at bain-marie wisking constantly until the lines that your wisk marks stay for a while. Cool quickly in a cold bain-marie.

Eat hot or freeze it!

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