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Cold Zabaglione

a well-known dessert in Italian cuisine

Cold Zabaglione
  • 200 ml heavy cream
  • 40 ml Cognac
  • 4 × yolk(s)
  • 150 ml white wine
  • 90 g powdered sugar
  • 100 g amarettis

Ingredients

  • 200 ml heavy cream
  • 40 ml Cognac
  • 4 × yolk(s)
  • 150 ml white wine
  • 90 g powdered sugar
  • 100 g amarettis
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Preparation

Stir all the ingredients well until the sugar is completely dissolved, and pour into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.

 

Cool the filled Whipper and serve with amaretti.

 

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

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