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12/02/2009

Today's Recipes: Zabaione al Limoncello/今日のレシピ:リモンチェッロのサバイオーネ

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Ingredients:
300gr. Eggs Yolk
100gr. Lemon Juice
100gr. Limoncello
100gr. Moscato Wine
300gr. Sugar

材料

300gr. 卵の黄身
100gr. レモンジュース
100gr. リモンチェッロ
100gr. モスカートワイン
300gr. 砂糖

Cooking steps:

1) Beat the egg yolks and the sugar together until they are white and frothy.

2) Stir in the limoncello.

3) Pour the mixture into a thick based pan over low heat and stir continuously in order to ensure the zabaglione does not curdle.  Do not allow the mixture to boil, otherwise clumps will form.

4) Once the mixture thickens, pour it into warmed glasses and serve immediately.

Note: If you happen to own a copper sugar-boiling pan, this would be the best tool for making zabaglione.

作り方:

Andrea

Zabaione

December 2, 2009 |

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Comments

Bravo Andrea, stai facendo un ottimo lavoro. Ogni tanto vedi di ricordarti di questo tuo vecchio e ammaccato (credici!) professore. Un bacio a tutti dall'Italia.
Biagio R.

Posted by: Biagio Roggia | Dec 4, 2009 2:39:57 AM

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