tag:blogger.com,1999:blog-4249095902319557066.post8510942349645819344..comments2024-03-02T16:13:12.891-06:00Comments on Kitchen Riffs: ZabaglioneKitchen Riffshttp://www.blogger.com/profile/09334461438904669081noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-4249095902319557066.post-66567150183708498852013-08-10T21:38:35.230-05:002013-08-10T21:38:35.230-05:00Hi Arnaz, somehow I messed up my first comment, so...Hi Arnaz, somehow I messed up my first comment, so I'm answering you again. I haven't detected an eggy taste, so maybe you're right in that you're not cooking it enough. Is it at least 145 F? Possibly you're overcooking it too - it shouldn't go above 165 F. Temperature is more important than time, so that's what I always go by. Regarding the egg yolk and egg white separating, most of the time I cook this right before I want it use it, so I usually don't add egg white or cream. So my experience isn't extensive with this, but if you're getting separation, I'm wondering if the egg yolk mixture might still be a bit too warm. I've never thought to chill the egg yolk and then fold in the egg white, but that might be worth a try. I'm glad you enjoy the dish, and thanks for the comment.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-92074238854488736512013-08-10T19:36:49.441-05:002013-08-10T19:36:49.441-05:00I have made this a couple if time now because I lo...I have made this a couple if time now because I love it so much but there's two things I can't seem to fix- 1. There's a slight eggy taste and 2. When I fold in the eggwhite, it separates from the egg yolk mixture. Im wondering if it's because I haven't cooked it long enough, although I set a timer for it. Any suggestions!arnazhttps://www.blogger.com/profile/17657917148143418231noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-61522852943926482112012-02-15T08:37:33.449-06:002012-02-15T08:37:33.449-06:00@mjskit, it is absolutely delicious! Glad I sold ...@mjskit, it is absolutely delicious! Glad I sold you. :-) I think you'll enjoy it.<br /><br />@Katherine, glad you've joined the <i>Bring Back Zabaglione!</i> campaign! I think you'll find make Zabaglione a breeze - you handle the eggs the same way you do when you make a Hollandaise Sauce (one of your recent posts) - warm them just enough. <br /><br />@both, thanks for taking time to comment.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-75749826716182290812012-02-15T01:53:04.255-06:002012-02-15T01:53:04.255-06:00This is one of those classic desserts that I have ...This is one of those classic desserts that I have never made! It is now officially on the to do list. Thanks for all the tips about eggs, it's always good to keep in mind! Bring back zabaglione indeed! Now there's a campaign I could get behind...Katherine Martinellihttp://www.katherinemartinelli.comnoreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-32876732856794766802012-02-14T23:37:20.453-06:002012-02-14T23:37:20.453-06:00I've heard about it, I've seen it serve on...I've heard about it, I've seen it serve on a couple of my cooking shows, but I've never tasted it. Your picture certainly sell Zabaglione and have me wanting to make it for sure. It looks absolutely delicious. I'm marking this and I will be giving it a go. Thanks for this post!mjskithttps://www.blogger.com/profile/05252528689535462349noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-92206075355215864472012-02-14T22:21:14.104-06:002012-02-14T22:21:14.104-06:00@Bam's Kitchen, you mean the 2nd photo when yo...@Bam's Kitchen, you mean the 2nd photo when you asking about the black background, I assume? I put the fruit & the Zabaglione on a sheet of black acrylic, and made sure no light was falling anywhere except on the fruit & reflection. Thanks for the kind words and for stopping by.<br /><br />@Umm Mymoonah, I dream about desserts all the time! Perfectly normal behavior in my book. :-) Thanks for commenting.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-61317915672036096112012-02-14T21:23:04.013-06:002012-02-14T21:23:04.013-06:00I almost started dreaming about Tiramisu, lovely l...I almost started dreaming about Tiramisu, lovely lovely dessert.Umm Mymoonahhttps://www.blogger.com/profile/18073496581813858602noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-80493774837237585612012-02-14T19:27:23.307-06:002012-02-14T19:27:23.307-06:00Amazing post and amazing photos of this lovely Ita...Amazing post and amazing photos of this lovely Italian dessert. How did you get that photo with the black background. So beautiful!Bam's Kitchenhttps://www.blogger.com/profile/01761635199474202380noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-78669339623101910252012-02-13T11:54:40.086-06:002012-02-13T11:54:40.086-06:00Hi Denise, yup, this is an oldie but a goodie. No...Hi Denise, yup, this is an oldie but a goodie. Not a dessert I make often either, but when I do I always wonder why I don't do it more frequently. Thanks for your kind words, and for taking time to comment.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-91028368780260043442012-02-13T11:18:14.705-06:002012-02-13T11:18:14.705-06:00Kitchen Riffs, this presenation is simply stunning...Kitchen Riffs, this presenation is simply stunning. I haven't made Zabaglione in years but as you point out, so simple to prepare. Thanks for reviving this fantastic dessert.<br /><br />DeniseDenisehttp://evans-eatlaughlove.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-54705233584723322402012-02-13T08:42:29.989-06:002012-02-13T08:42:29.989-06:00Hi Laura, you make a good point: restaurants will...Hi Laura, you make a good point: restaurants will often prepare things that aren't on the menu. And Zabaglione is so easy (and relatively inexpensive) for a restaurant kitchen that I'll bet many would prepare it if you ask. Glad your restaurant is so accommodating! Thanks for your comment.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-72256836316247162292012-02-13T01:36:40.408-06:002012-02-13T01:36:40.408-06:00The italian restaurant in my town will still make ...The italian restaurant in my town will still make Zabaglione if you request it. They serve it warm with berries and vanilla ice cream, which is heavenly.Laura M.noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-56223675653461615562012-02-12T19:41:12.269-06:002012-02-12T19:41:12.269-06:00Hi Beth, it's a really nice dessert - you shou...Hi Beth, it's a really nice dessert - you should give it a try sometime. Easy to make, particularly if you're used to heating egg yolks. Thanks for your comment.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-77930160535117996762012-02-12T17:54:41.926-06:002012-02-12T17:54:41.926-06:00This looks beautiful served with the berries. Bel...This looks beautiful served with the berries. Believe it or not, I've never eaten zabaglione.Bethhttps://www.blogger.com/profile/01681732058311386672noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-54608847621781532822012-02-12T14:02:55.770-06:002012-02-12T14:02:55.770-06:00Hi Leslie, love the idea of Proseco. I'll hav...Hi Leslie, love the idea of Proseco. I'll have to give that a try sometime. Thanks for the kind words and for taking time to comment.Kitchen Riffshttps://www.blogger.com/profile/09334461438904669081noreply@blogger.comtag:blogger.com,1999:blog-4249095902319557066.post-34435275203030270702012-02-12T12:08:48.763-06:002012-02-12T12:08:48.763-06:00A lovely dessert that also works beautifully when ...A lovely dessert that also works beautifully when you make it with Proseco. Nice post!Anonymoushttps://www.blogger.com/profile/11406677712176009528noreply@blogger.com