Boozo-zaba what?? Boozy Zabaglione!
Boozy espresso foam – what can possibly be wrong with that? And the name — “zabaglione” (zab-al-yo-nay). You just know that’s going to be good.
The Prep:
Ingredients (serves 4):
- double shot espresso (not wicked hot)
- 1 shot booze – here I used Bailey’s Irish Cream
- 1 tablespoon agave nectar
- 2 egg yolks
Execution:
Whisk everything together in a metal bowl. Set bowl over simmering (not boiling) water. Continuously whip until foamy – 1 or 2 minutes. Spoon your sweet boozy foam into espresso cups, garnish with a twist of citrus peel or maybe a mint leaf. Serve with something crunchy, a nice biscotti.
The Takeaway:
This is quite the unexpected and unique treat. And start to finish is like 5 minutes. BTW when whisking, make sure the bowl doesn’t touch the water or you may end up with more of a nasty liquored scrambled egg thing.
p.s. I got a sous vide, which is quite controversial in The Room due to size issues. I’m working retain it. Stay tuned.
