Bitter pudding and moscato zabaglione
Instructions
Dilute all ingredients in milk and bring to a boil: Cook for about 5 minutes and then allow to cool in water and ice.
Pour the mixture into a bowl for sweets.
Prepare the zabaglione: whip the egg yolks with sugar until frothy are well; unite then moscato and broil for about 30 minutes.
Cool and serve over pudding.
Ingredients and dosing for 8 persons
- 100 cl of milk
- 100 g of powdered chocolate
- 50 g of sugar
- 100 g of white flour
- For the zabaglione:
- 8 egg yolks
- 8 tablespoons of sugar
- 1 glass of muscat wine