I have been assigned to make zabalione for a dinner party club for 8 people. I need to make it ahead and bring it. Since it is dessert I need to make it 3-4 hours ahead. I will be serving it over berries. I hope 12 yolks Will be enough, and should I try to keep it warm? Or Just room temp or make it even earlier in the day and served cold? Something about serving it warm appeals to me Thank you!
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