Rose Zabaione
A light and frothy mixture made with egg yolks, sugar, white wine, and rose water, which adds flavor and aroma complexity to the recipe. The ingredients are whipped together over a double boiler until the mixture becomes thick and airy, forming a custard-like sauce with a slightly alcoholic flavor. The zabaione can be served hot or cold, and is often paired with fresh fruit, berries, or baked goods such as sponge cake or ladyfingers. It can be found in many European cuisines, and is often used as a base for desserts such as ice cream, mousses, and trifles.
Add <quantity>125<unit>g</unit></quantity> of white wine to a small saucepan
Add <quantity>50<unit>g</unit></quantity> of white sugar
Add <quantity>3</quantity> egg yolks and whisk to combine. Place the saucepan over very low heat. If your stove doesn't go low, use a water bath. Cook the mixture while whisking continuously
Add <quantity>½<unit>tbsp</unit></quantity> of rose water
Cook until thick and porous. The rose zabaione is ready
Enjoy! Pair it with fresh fruit, berries, or baked goods!
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