About: Mascarpone Mousse with Pound Cake and Berries   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Whisk Sugar and egg yolks to blend in large metal bowl. Set over pan of barely simmering water (do not allow bowl to touch water); whisk constantly until mixture thickens and thermometer registers 160 °F, about 6 minutes. Place bowl over large bowl filled with ice; continue whisking until zabaglione cools (Light foamy custard-like dessert served hot or chilled), about 3 minutes. Whisk mascarpone to loosen in another large bowl; in 3 additions, foldin zabaglione. Whip cream, vanilla, and cinnamon in small bowl until soft peaks form; fold into zabaglione. Makes 6 servings.

AttributesValues
rdfs:label
  • Mascarpone Mousse with Pound Cake and Berries
rdfs:comment
  • Whisk Sugar and egg yolks to blend in large metal bowl. Set over pan of barely simmering water (do not allow bowl to touch water); whisk constantly until mixture thickens and thermometer registers 160 °F, about 6 minutes. Place bowl over large bowl filled with ice; continue whisking until zabaglione cools (Light foamy custard-like dessert served hot or chilled), about 3 minutes. Whisk mascarpone to loosen in another large bowl; in 3 additions, foldin zabaglione. Whip cream, vanilla, and cinnamon in small bowl until soft peaks form; fold into zabaglione. Makes 6 servings.
dcterms:subject
abstract
  • Whisk Sugar and egg yolks to blend in large metal bowl. Set over pan of barely simmering water (do not allow bowl to touch water); whisk constantly until mixture thickens and thermometer registers 160 °F, about 6 minutes. Place bowl over large bowl filled with ice; continue whisking until zabaglione cools (Light foamy custard-like dessert served hot or chilled), about 3 minutes. Whisk mascarpone to loosen in another large bowl; in 3 additions, foldin zabaglione. Whip cream, vanilla, and cinnamon in small bowl until soft peaks form; fold into zabaglione. Arrange 4 strips in each of 6 goblets. Sprinkle a few raspberries over; top with 1/2 cup mousse. Sprinkle remaining raspberries over. Cover; chill 1 hour or overnight. Makes 6 servings.
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