with rum plums
Sounds complicated? With iSi, preparation of the Zabaglione is faster than you think!
- 4 × yolk(s)
- 200 ml cream, 33% fat
- 150 ml white wine
- 90 g powdered sugar
- 40 ml Cognac
Beat the yolks with the wine and sugar over a bain-marie and then chill.
Add the remaining ingredients and stir well again.
Fill the mass through iSi Sieve & Funnel into a 0.5 L Gourmet Whip, screw on 1 iSi Professional Charegr and shake 10-12 times. Serve with rum plums.
You can do it even faster if you use pasteurized yolk: Mix 80g yolk well with the remaining ingredients until the sugar is completely dissolved.
This recipe is suitable for the following products
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