Frozen zabaglione with raspberry coulis

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Recipe by: falk

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Egg yolks 1 1/2 c Marsala
4 tb Caster sugar 600 ml Cream

From : Sherree Johansson, Sun 07 Aug 94 08:03, Area: COOKING dessert,
chef

TO SERVE: raspberry coulis biscotti

Whisk the egg yolks, sugar and marsala in a stainless steel bowl over
a saucepan of simmering water until the mixture thickens and falls
off the whisk in ribbons. Pour into a clean bowl and set aside to
cool. Whip the cream until it forms firm peaks, then fold into the
egg mixture. Spoon into a covered container and freeze. To serve:
scoop the frozen zabaglione into martini glasses, drizzle over some
raspberry coulis and serve with biscotti.

Brent Baigent, Tabac, Darlinghurst, NSW

Bon Appetit - Exec.Chef Magnus Johansson Source: Source: Vogue
March'94