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Woman's Hour 麻豆官网首页入口 Radio 4 |
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Zabaglione Ice CreamIngredients6 organic egg yolks 120g unrefined caster sugar finely grated zest of 1unwaxed or scrubbed lemon 6 tablespoons Marsala dessert wine seeds from 1 vanilla pod 250ml whipping cream MethodYou need to use a double boiler again or balance a heatproof bowl over a pot of simmering water.Put the egg yolks and sugar together in the bowls, and, while the water is gently simmering, beat the mix with a whisk until it starts to thicken. The mix will become pale and creamy. When it starts to coat the back of a spoon it's ready. Add the Marsala, lemon zest and the vanilla seeds and stir in. Put the bowl into a sink half filled with cold water to chill it down. Lightly whip the cream and fold it in. Freeze the mix in an ice-cream maker. Because of the alcohol content, this ice-cream is very soft, and should be eaten immediately. Reproduced with the kind permission of Mary Contini from her book Dear Francesca: A Cookbook With Love, published by Ebury Press, ISBN: 0091881765 Back to the recipe page |
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