What You Need to Know
Whisking egg yolks with sugar and wine to create a stable emulsion. The lecithin in the egg yolks helps to stabilize the mixture.
Venetian zabaglione emulsion is a key component of traditional Venetian desserts, such as zabaglione cake.
Steps
- 1.
Zabaglione con Frutta (Tuscany, Italy): Sauce for fresh seasonal fruits
- 2.
Sabayon Glacé (Provence, France): Base for frozen desserts
- 3.
Crema de Vino (Catalonia, Spain): Dessert topping for churros
The Science
Primary Reaction
emulsification