COLD ZABAGLIONE WITH MUSCAT WINE

INGREDIENTS:

• 4 large egg yolks
• 2 tbsp. (25 g) sugar
• Generous 3/4 cup (200 ml) Moscato d’Asti or other Muscat wine
• 3/4 cup plus 2 tbsp. (220 ml) heavy cream
• 2 sheets (1/7 oz.) gelatin

INSTRUCTIONS:

1. In a pan, preferably copper, beat the egg yolks lightly with the sugar and wine.
2. Set the pan over low heat and continue cooking until the zabaglione becomes frothy and has thickened.
3. Meanwhile, soak the gelatin in cold water, then squeeze out the excess water.
4. Add the gelatin to the egg and wine mixture.
5. Remove the zabaglione from the heat and let cool.
6. Whip the cream and carefully fold it into the cooled zabaglione.
7. Pour into individual bowls and refrigerate for at least 2 hours before serving.