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Amaretto Zabaglione

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.0292
Energy (kCal)595.626
Carbohydrates (g)45.801
Total fats (g)37.8948
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend. | 2. Set bowl over saucepan of simmering water (double boiler). | 3. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140 for 3 minutes, about 5 minutes total. | 4. Remove mixture from over water. | 5. Add cream and whisk until incorporated. | 6. Pour or spoon into individual serving glasses/bowls. | 7. Serve warm or chilled. (If serving chilled, zabaglione can be prepared 1 day ahead and refrigerated. Rewhisk before serving.) | 8. Also if serving chilled, let the zabaglione cool before placing fresh fruit on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 6 328.44 3.6618 16.1772 27.0708
    amaretto 1/3 cup - - - -
    sugar 3 tablespoons 165.18599999999998 41.3172 0.0 0.0
    heavy whipping cream 1/4 cup 102.0 0.8220000000000001 0.852 10.824000000000002
    berry 4 -5 pieces mixed - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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