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  #1   ^
Old Fri, Oct-07-05, 04:43
Tonymoo Tonymoo is offline
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Posts: 296
 
Plan: Atkins
Stats: 176/150/150 Male 68 inches
BF:
Progress: 100%
Location: Ipswich, UK
Default Zabaglione Help

Hi Karen

I was wondering if you could help with a foolproof approach to zabaglione.

Sometimes when I make it and leave it to chill, it remains light, smooth and airy. I then sometimes add some whipped cream.

I made some at the weekend and put it in the fridge and it just collapsed in on itself, so I was left with a pool of runny zabaglione covered with airy bubbles.

Do you know if there's a a way of ensuring it stays the same when you chill it?

Thanks

Tony
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  #2   ^
Old Sun, Oct-09-05, 14:15
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Karen Karen is offline
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Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
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Location: Vancouver
Default

Yep!

Sprinkle 1/2 tsp powdered gelatin over the marsala or whatever you are using and let it soften. Add the egg yolks and do the usual whipping routine. When it's done, set the bowl into ice and keep whipping until it's chilled. Then, fold in a bit of whipped cream.

Karen
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  #3   ^
Old Fri, Oct-14-05, 10:46
Tonymoo Tonymoo is offline
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Posts: 296
 
Plan: Atkins
Stats: 176/150/150 Male 68 inches
BF:
Progress: 100%
Location: Ipswich, UK
Default

Thanks for the tip Karen. I'll give this a try next time.

Tony
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