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Introduction
We are going to gently cook this typical cream from Italy to prepare slightly sweet and vitamin-filled desserts.
4 egg yolks 60 g sugar 50 g amaretto 50 g white wine 100 g berries 10 g flaked almonds Fresh mint leaves 1 lime
Induction cooktop with temperature control Stainless steel bowl Hand whisks Kitchen blowtorch
Zabaglione with berries and amaretto
90ºC / 10 min Nuts, eggs 4 servings
To prepare the zabaglione, place the egg yolks, the white wine, the amaretto and the sugar into the bowl.
Cook in a bain-marie at 90°C until a smooth and syrupy consistency is obtained (approximately 10 minutes).
On the base of the dish place the berries with some young mint leaves and the lemon zest.
Add the zabaglione covering the fruit, dust with sugar and caramelise using the kitchen blowtorch.
Decorate with young mint leaves and flakes of toasted almonds.
It is preferable to use a stainless steel bowl to ensure more stable and uniform cooking, as glass is not such a good transmitter of heat.
