جينا جمسون

moscato zabaglione with berries

Advocaat, basic recipe for 4-6 people

Ingredients: 4 egg yolks
fresh
150 g sugar 15 cl
Muscat (or other sweet wine) provided

Added: fruits wood and sugar

Preparation: in a container suitable for cooking in a double boiler, beat eggs with sugar until foamy mass, continuing to whisk, add the Muscat. Place the assembly on the water bath at the boil. Gradually add hot zabaglione (if you have a thermometer slowly bring it up to 73-76 ° otherwise go to the eye, it will thicken slightly when it comes to cooking).
Operations it greatly eases and are best if you use an electric mixer.

Once ready serve in individual bowls, add the berries and sprinkle with powdered sugar (not shown).

Alternatives: cantuccini with vin santo zabaglione, sabayon stravecchio Marsala (reduce the sugar and the Marsala to 75 gr to 10 cl) with gorgonzola cheese, moscato zabaglione with hazelnut cake, etc etc ....

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cabbage rolls, sausage and pistachios

A finger-food appetizer

Ingredients: 1 cabbage

150 grams of mortadella
100 g cheese robiola

50 g 50 g 50 g Leerdammer

shelled pistachios cinnamon

salt pepper

PREPARATION and : clean the cabbage, discard the first 2 leaves and staccatene further 5 or 6 without breaking them.
Remove the ribs from the leaves that have long separated and cut in half along the line of the rib Central. In an electric cutter
Leerdammer and put the chop, sausage and then add 3 tablespoons of chopped pistachios and all rather late, finished with ricotta, robiola and flavorings.
chop the remaining pistachios and leave them.
Spread the mixture on half of mortadella cabbage leaves and roll them into a thin layer of rolls to obtain as compact as those in the photo, store in refrigerator for 30 minutes.

Remove from the refrigerator, trimmed and cut sides of rolls in the same cylinders about 2.5 cm in height.

Dip the ends of the rolls in the chopped pistachios and serve.