Fri, Oct-07-05, 04:43
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Senior Member
Posts: 296
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Plan: Atkins
Stats: 176/150/150
BF:
Progress: 100%
Location: Ipswich, UK
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Zabaglione Help
Hi Karen
I was wondering if you could help with a foolproof approach to zabaglione.
Sometimes when I make it and leave it to chill, it remains light, smooth and airy. I then sometimes add some whipped cream.
I made some at the weekend and put it in the fridge and it just collapsed in on itself, so I was left with a pool of runny zabaglione covered with airy bubbles.
Do you know if there's a a way of ensuring it stays the same when you chill it?
Thanks
Tony
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