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Christmas single-serve dessert with zabaglione heart and almond cremoso.
Gaetano Mignano
Giancarlo Alosa
Mario Ragona
Salvatore Toma
Products in this recipe
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CreamsZabuò
Ready to use zabaglione paste, ideal to add flavour or used as is.Total
fat5%Go to product -
Cocoa butter
Cocoa butter drops
First press cocoa butter, obtained through the extraction of premium quality cocoa and deodorised.Go to product -
Dark chocolate
Mabel Dark Chocolate
Dark chocolate with a soft flavour of cocoa and chocolate, well rounded and homogeneous: a pleasant flavour that is appreciated by all palates, easy to...FluidityCocoa
(min)56%Cocoa
butter37%Go to product -
Cocoa powder
Cocoa 22/24
Cocoa powder, moderately alkalised (pH8), with 22/24% cocoa butter content, and a very dark ruddy-brown colour.Go to product -
Dark chocolate
Vanini Dark Chocolate
Extraordinary quality chocolate couverture: great character and intense, soft flavour.FluidityCocoa
(min)72%Cocoa
butter44%Go to product -
Pralines
Artisan roasted almond praline
Clean tasting praline, delicate and well-balanced flavour of roasted caramelised almonds. Refined structure with a pleasant crunchiness, delicately discernable...
Almonds55%Go to product
