Rieslingsabayon (German Riesling Zabaglione)
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Rieslingsabayon (German Riesling Zabaglione)
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A recipe for Rieslingsabayon (German Riesling Zabaglione) from the cookbook, Culinaria Germany.
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Ingredients
- 4 egg yolks
- 4 tablespoons granulated sugar
- 1 cup (250 ml) Rheingau Riesling wine
- zest of 1/2 lemon
- 1/8 teaspoon ground cinnamon
Instructions
- In the top of a double boiler or a heat safe metal bowl, beat together the egg yolks and sugar. While whisking, add a splash of hot water to form a smooth cream.
- Bring a saucepan 1/4-1/2 filled with water to a boil. Place the bowl over the saucepan, making sure the boiling water isn't touching the bottom of the bowl. Whisk constantly while slowly adding the Riesling.
- Continue to beat until foamy and thickened, then beat in the lemon zest and cinnamon. Remove the bowl from over the saucepan and continue whisking until the mixture cools to lukewarm.
- Serve immediately in dessert dishes with fresh berries or cookies for dunking.
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