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Zabaglione

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.481
Energy (kCal)475.195
Carbohydrates (g)53.4505
Total fats (g)22.559
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. put egg yolk and sugar in top of double suacepan, beat for a few minutes off heat with a rotary beater or an electric mixer until combined. | 2. put mixture over simmering water; to prevent overheating, water in the bottom saucepan should not touch top suacepan. | 3. add half marsala and half white wine, beat well; add remaining marsala and wine. | 4. beat constantly about 10 minutes until of thick creamy consistency. | 5. if mixture begins to adhere to sides of suacepan, quickly remove from heat, stir vigouresly with wodden spoon, especially around the base. pour into four individual glass dishes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 5 273.7 3.0515 13.481 22.559
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    marsala 1/2 cup - - - -
    white wine 1/4 cup - - - -

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



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