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Balsamic Raspberries with Zabanion Cream

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Balsamic Raspberries with Zabanion Cream >>

The perfect balsamic raspberries with zabanion cream >> recipe with a picture and simple step-by-step instructions.

  • 16 Raspberries fresh
  • 1 tsp Balsamic vinegar dark
  • 16 Amarettini almond biscuits
  • 3 Egg yolk
  • 0,5 Lemon untreated
  • 1 tbsp Sugar
  • 0,5 Vanilla pod scraped out
  • 1 Cup White wine dry
  • Spray cream
  • Chocolate shavings
  1. Divide the raspberries between two glasses. Pour half a teaspoon of balsamic vinegar over each and spread the amarettini over the top.
  2. Mix the egg yolk with the sugar, the zest and the juice of half a lemon, the wine and the vanilla pulp (I had bourbon vanilla from the mill) and whip over the hot water bath to a thick cream. Let these cool slightly and pour over the biscuits. In the refrigerator for an hour.
  3. Before serving, add a good dollop of whipped cream and sprinkle with chocolate shavings.
Dinner
European
balsamic raspberries with zabanion cream >>

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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