You are hereZabaglione Semifreddo with puff pastry leaves and balsamic vinegar

Zabaglione Semifreddo with puff pastry leaves and balsamic vinegar

FOR 2 PEOPLE
egg yolk, 3
caramel sugar, 100 gr
whipped cream, 50 gr
Ferrarini Modena balsamic vinegar
Puff pastry


Whip the egg yolks, add caramel sugar, keep on whipping till amalgamation. Add the whipped cream, amalgamate it again and freeze it at least 5 hours before serving. Serve it on puff pustry leaves and trim it with some balsamic vinegar drops.
 

  • Italiano