On the last night of my Christmas vacation in Italy I write the first post of the year. I spent the last 3 weeks in Italy enjoying friends and family, the food and the shopping. As a result I spent almost no time on the web and not enough time on work… Very busy weeks ahead, but I enjoyed my time this side of the ocean!
For this first post I am interpreting zabaglione for the recipe swap at Burwell General Store. I was very happy to see this recipe. one of the clearest memory of my grandmother is the one of an afternoon when my grandma decided to make me zabaglione. I remember it because I wanted to help, but I didn’t know that I had to separate the yolk. That created a bit of drama, but all ended up well with some great zabaglione.
For the swap, I have made a pudding out of a simple zabaglione. I made zabaglione and added in gelatine to solidify it. It turns into a pretty calorie dense dessert with a very distinct zabaglione taste. To make it lighter you can add a bit more milk.
I am very curios to see what my fellow blogger did, remember to check out their work!