Limoncello Zabaglione and Chocolate Mousse
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: Italian
- 100 gr. / 4 oz. dark chocolate 60% cocoa
- 60 gr. / 2 oz. milk
- 100 ml 3.5 fl oz. heavy cream 35% fat
- 1 tsp caster sugar
- 2 egg yolks
- 34 gr. caster sugar
- 2 tbsp limoncello
- Boil the milk.
- In a glass bowl place the chocolate cut in small pieces and pour the hot milk.
- Incorporate and put aside.
- In your mixer bowl pour the heavy cream and confectioner's sugar and whisk with the wire whip until it becomes thick as a Greek yogurt.
- Slowly, slowly add it to the chocolate batter and incorporate.
- If you will use it immediately put it in the freezer for half an hour to 1 hour.
- If you are going to use it the next day put it in the fridge.
- Put a pot with two fingers of water on medium low heat.
- In a glass bowl put the egg yolks and the sugar and mix to incorporate.
- Pour the limoncello and whisk again.
- Place the bowl on top of the pot as a bain Marie making sure that the bottom of the bowl doesn’t come to contact with the simmering water.
- Start to whisk vigorously until the batter starts to thicken to a custard-like consistency.
- Remove from the stove and continue to whisk until it cools down.
- The whole whisking procedure took me about 10 to 15 minutes.
- Approximately at the middle I lowered the heat to low so that the cream would not curdle.
- It may have taken me more time but with low temperature you ensure that the cream won’t be destroyed.
- The cream is ready when you lift the whisker and it runs like a thin ribbon.
- While the cream cools down, it thickens even more and becomes like custard.
- Remove and set aside.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/limoncello-zabaglione-and-amaretti/
3.3.3070