Barolo Zabaione

Biaggi's Ristorante Italiano Restaurant Recipe

6 egg yolks
1/2 cup granulated sugar
3/4 cup Barolo wine
1 cup heavy cream
1/2 cup blueberries
6 sprigs fresh mint

Fill the bottom of a double boiler half way, place over medium-high heat and bring to a boil. In the top pan of the double boiler, away from the heat, whisk together the eggs, sugar and 1/2 of the Barolo wine. Heat over the boiling water for 5 minutes, stirring continuously in a figure eight motion. Add the remaining wine and whisk until the mixture thickens and is fully cooked. Remove from the heat and place the pot in an ice bath to cool.

In a large mixing bowl whisk the heavy cream in a figure eight motion until it forms firm peaks. Fold the heavy cream into the cooled egg mixture. Portion into shot glasses or small serving dishes. Garnish with blueberries and fresh mint. Makes 6 servings.

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