Mousse di Zabaione - Chilled Zabaione Mousse
is one of the recipes that has been provided by
from Italy. Carmelita is involved in running cooking
holidays in Italy and it is well worth visiting
her website - www.cookitaly.com.
sheet leaf gelatine (2g) or use 1 tsp. powdered
1 tbsp cold water
4 egg yolks
3 tbsp caster sugar
125 ml Marsla
75 ml whipping cream
the leaf gelatine in cold water or sprinkle
powdered gelatine on to a small cup containing
a little cold water. Leave till "spongy"
, then place cup in very hot water till it dissolves.
a stainless steel or copper bowl to fit over
pan of barely simmering water without touching
the water, whisk together the egg yolks, sugar
and Marsala. Use an electric beater and keep
whisking over heat until the whisks leaves a
ribbon trail you cna "write" with,
as the Italian cooking term puts it.
off the heat and either add the squeezed out
gelatine leave and stir so it dissolves instantly.
Or, whisk in the dissolved powdered gelatine.
In either case continue to whisk for 3 more
minutes or until the mixture has cooled.
whip the cream to almost stiff peaks, then gently
fold the cream into the zabaione.
into 6 ramekins and chill. If liked, top with
is deliciously melt in the mouth!