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FROZEN ESPRESSO ZABAGLIONE Recipe

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This recipe for FROZEN ESPRESSO ZABAGLIONE is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 egg yolks
6 tablespoons sugar
¾ cup espresso
2 tablespoons cognac
cocoa powder and powdered sugar
Directions:
Directions:
Put eggs in bowl. Add sugar and whisk together for a minute, until frothy. Whisk in cognac and espresso. Place 3” of water in pan and bring to a boil, then reduce heat to a rapid simmer. Then place bowl over double boiler, whisking rapidly until egg yolk mixture is warmed through, and begins to thicken, about 2 minutes or so. It should have doubled in volume and have the consistency of softly whipped cream. Remove from heat and whisk for another minute.

Pour custard into individual demitasse cups or ramekins, cover and freeze for three hours or over night.

Remove from freezer ten minutes before serving, and dust top with cocoa and powdered sugar mixture.

 

 

 

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