Espresso with zabaione
Espresso with zabaione – a delicious drink
4 short espresso
3,38 fl oz of cream for the whipped cream (35% fat)
4 egg yolks
1,76 oz of sugar
1,69 fl oz of milk
1 tbsp of rum
In this recipe, the espresso coffee and zabaione are the stars.
Beat the cream until you get whipped cream. Whip the egg yolks and sugar until you get a pale yellow cream (about 3-4 minutes). Gradually add milk and rum while mixing.
Put the bowl on steam without the bowl to touch the water. Mix at low speed until you get a frothy cream.
Zabaione doesn’t last for a long period of time, so prepare it only when you use it.
Zabaione is divided in 4 cups of cappuccino. Pour a hot espresso through the zabaione. The espresso will settle to the bottom and zabaione will stay afloat.Add some cream above. Sprinkle a little cinnamon or cocoa. Serve immediately.
Because it has a high content of antioxidants (phenol, volatile substances), if it is consumed in moderate amounts, coffee can have beneficial effects on health. A study in 2013 shows that only 9% of people do not consume coffee (coffee, ness and cappuccino). The most widely used coffee varieties are Arabica and Robusta, differentiated by taste and aroma. Arabic coffee is a high-quality, high-aroma, pure and fine coffee, while Robusta is a strong, slightly bitter, strong coffee and contains more caffeine. 60% of the world coffee production is of Arabic Cafe.
*The picture shown is for illustration purposes only.