Dessert cremoso al Moscato
gourmet
Preparation time
20 minutiDifficulty
FacileCooking time
0 minutiServings
4Raffreddamento
2 oreZabaione al Moscato servito freddo: un dessert cremoso e raffinato, perfetto per l’estate. Facile da preparare, con panna montata e vino dolce italiano. #zabaionealmoscato #dessertgourmet #cremadivino #moscato #dolcialcucchiaio #zabaionefreddo #dessertestivo #ricettefacili #dolcicremosi #dessertitaliano
Ingredients
- Fresh cream200 ml
- Sparkling wine120 ml
- Granulated sugar80 g
- Egg yolk4 u (68 g)
- Gelatin sheets (vegetable)2 g
- Lemon zestto taste
- Fresh mintto taste
Procedure
0. Soak the gelatin sheet in cold water for 5 minutes. Then drain and dissolve it in 1 tablespoon of lukewarm Moscato.
1. In a bowl over a bain-marie (without touching the water), beat the egg yolks and sugar until light and fluffy. Add the Moscato and, if desired, the grated lemon zest. Continue beating over low heat for about 6-8 minutes, until the mixture becomes thick and silky. If using gelatin, add it now and mix well.
2. Remove the bowl from the bain-marie and let cool to room temperature, stirring occasionally.
3. Whip the cold fresh cream. Once the zabaglione is completely cool, gently fold in the cream, stirring from the bottom up.
4. Pour the cream into cups or glasses and leave to rest in the refrigerator for at least 2 hours.
5. Garnish with fresh berries, mint leaves, and, if you like, a dusting of icing sugar or a drizzle of Moscato reduction.
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Creation date Jun 04, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.