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.