Preparation: 15 “- Cooking: 10” – Rest: 2 hours
Donna Cristina advises to enjoy it with: Moscato d’Asti D.O.C.G.
Ingredients for 4 persons
4 egg yolks
25 g of sugar
200 ml of Moscato d’Asti
220 ml of fresh cream
4.5 g of fish glue
In a saucepan, gently beat the yolks with the sugar and Moscato d’Asti.
Cook over medium heat without stopping whipping until a frothy and consistent Zabaglione is obtained.
Add the gelatine (previously softened in cold and drained water).
Remove from the heat and let it soften.
Whip the cream and add it to the almost cold eggnog
Pour into individual cups and leave them in the refrigerator for at least 2 hours.
Garnish according to your taste.
