Chilled Zabaglione Cream Recipe

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Servings: 4

Ingredients

Cost per serving $1.63 view details

Directions

  1. 1. Mix 4 tbs. sugar and the gelatin in a measuring c.. Stir in the wine.
  2. Set aside.
  3. 2. Place all 6 egg yolks in the top of a double boiler and beat till thick and light in color. Stir in the gelatin mix.
  4. 3. Place over warm water and cook, stirring constantly, till thickened.
  5. Remove from heat. Stir in the brandy and vanilla. Refrigeratetill cold, but` not set. Stir occasionally.
  6. 4. Whip the cream till stiff. Fold into the egg yolk mix.
  7. 5. Beat the egg whites till foamy. Add in the salt and cream of tartar. Beat till stiff. Beat in 2 tbs. sugar.
  8. 6. Fold the whites into the cream/egg yolk mix. Spoon into 6 to 8 tall parfait glasses or possibly dessert dishes. Refrigerate1 hour or possibly longer.
  9. 7. Garnish with chocolate curls.
  10. NOTE: The remaining 2 servings can be covered, refrigerated, and served within a day or possibly two.
  11. WINE:RUFFINO RISERVA DUCALE GOLD

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Nutrition Facts

Amount Per Serving %DV
Serving Size 127g
Recipe makes 4 servings
Calories 313  
Calories from Fat 146 47%
Total Fat 16.63g 21%
Saturated Fat 9.2g 37%
Trans Fat 0.0g  
Cholesterol 197mg 66%
Sodium 213mg 9%
Potassium 165mg 5%
Total Carbs 25.82g 7%
Dietary Fiber 0.6g 2%
Sugars 22.11g 15%
Protein 5.8g 9%
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