with rum plums


Sounds complicated? With iSi, preparation of the Zabaglione is faster than you think!

  • 4 ×yolk(s)
  • 200 mlcream, 33% fat
  • 150 mlwhite wine
  • 90 gpowdered sugar
  • 40 mlCognac


Beat the yolks with the wine and sugar over a bain-marie and then chill.


Add the remaining ingredients and stir well again.


Fill the mass through iSi Sieve & Funnel into a 0.5 L Gourmet Whip, screw on 1 iSi Professional Charegr and shake 10-12 times. Serve with rum plums.

You can do it even faster if you use pasteurized yolk: Mix 80g yolk well with the remaining ingredients until the sugar is completely dissolved.

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