What Is Zabaione? How to Make This Classic Italian Dessert 🇮🇹🍮

Name: What Is Zabaione? How to Make This Classic Italian Dessert 🇮🇹🍮 | Open Video
Uploaded: 2025-03-31T19:02:03+00:00
Duration: 13 min 24 s

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hey everyone and welcome back today uh
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we're diving into the world of zabon zon
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and you know I bet some of you are out
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there thinking ooh Italian that sounds
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complicated oh yeah but trust me this is
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going to be a fun one it is so zabon for
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those who haven't heard of it is this
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light and frothy Italian dessert and one
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of the things that's so cool about it is
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how simple it is yes like we're talking
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Three core ingredients it's really about
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beautiful Simplicity egg yolks sugar and
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traditionally marcala wine Marsala wine
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today we're going to be talking about
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non-alcoholic variations so swapping out
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that marsala for some sweet juices that
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you probably have okay sitting in your
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pantry I like that like grape or apple
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yeah so it's accessible exactly
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everybody um and it's really versatile
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like you can have it warm chilled as the
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sauce oh wow and it's naturally
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gluten-free so that's a bonus for some
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people yeah for sure so we've got this
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dessert with you know it's got this
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reputation for being elegant but is it
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really that straightforward it is super
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straightforward we're talking like 15
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minutes wow to prepare it just a few
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basic ingredients and a technique that
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while it requires some attention is easy
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to master okay you know it's interesting
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the history of zabon actually dates back
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to the Italian Renaissance oh wow and
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there's some debate about whether it was
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a dish for common people or the elite
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but regardless it's got a long and
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delicious history that's cool I love
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that it's got a story you know yeah all
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right so let's say I want to make this
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at home yes where do I even begin okay
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well the first step is creating a ban
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maray Bane marray which is just a fancy
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way of saying a hot water bath okay so
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you'll fill a saucepan with a couple
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inches of water and bring it to a gentle
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simmer okay so while that's heating up
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yep what am I doing next next you're
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going to whisk together your egg yolks
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and sugar in a heat proof bowl and the
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key here is to whisk until that mixture
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becomes pale and creamy and almost
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doubled in volume yeah a stand mixer can
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help but whisking by hand will give you
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a better feel for the texture Okay so
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we've got our simmering water bath and
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our fluffy egg yolk mixture yeah what
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now now you're going to carefully place
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the bowl over that simmering water
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making absolutely sure the bottom of the
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bowl doesn't touch the water directly
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okay then you'll slowly add your chosen
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juice while whisking constantly okay
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this is really important to prevent the
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eggs from scrambling got so low and slow
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is the name of the game here exactly and
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the whisking doesn't stop there you'll
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need to continue wisting for about 8 to
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10 minutes okay or until the mixture
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triples in volume and becomes light and
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frothy okay it should coat the back of a
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spoon and reach a temperature of 180°
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fhe that sounds like a bit of an arm
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workout you'll definitely feel those
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muscles working but it's worth it right
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so any tips to ensure that my zabon is
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successful definitely a few things to
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remember okay first always use the
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freshest eggs you can find okay they not
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only taste better but the fresher the
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eggs the better their emulsifying
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properties oh which are essential for
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that Airy texture and like we said
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constant whisking is your best friend in
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preventing those scrambled eggs fresh
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eggs constant whisk and Goda exactly so
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you mentioned we can use different
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juices yes what are some other
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variations that we could try well a
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splash of vanilla extract or a pinch of
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cinnamon can add a lot of warmth and
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complexity okay or you can get a little
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adventurous and swap out the grape juice
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for something like pomegranate juice ooh
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for a Tangy twist I like it zabayon is
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really a blank canvas for flavor and you
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know speaking of flavor yeah the
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traditional recipe calls for Marsala
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wine right which adds a really unique
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depth and complexity Marsala wine I've
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heard of it yeah but like I'm not super
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familiar what is it it's a fortified
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wine from Sicily Italy
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and fortify just means that they add a
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spirit usually Brandy to the wine okay
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which increases the alcohol content and
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gives it this richer more intense flavor
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so it's not just about the flavor then
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it's also like bringing in that exactly
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V yeah a little bit of history in there
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and you know historically marsalo wine
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was a symbol of luxury and celebration
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cool so it adds this touch of
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sophistication and elegance to the
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dessert I like it mhm so okay we've got
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you know history we've got variations
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we've got tips yeah for you know making
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it but like what is a really exceptional
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zabon right what should I be aming for
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well the Hallmark of a perfect zabon is
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all about the texture it should be
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incredibly light Airy almost cloudlike
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okay some people even describe it as
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spoonfuls of sunshine oh I like that I
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think that's a Perfect Analogy spoonfuls
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of sunshine yes and so is that texture
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like related back to that whole
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emulsification absolutely thing that we
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were talking about you remember how
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saying whisking incorporates air into
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the mixture and then the egg yolk
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proteins stabilize those air bubbles
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right so that's really what's giving the
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zabayon its signature like ethereal
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texture so that whisking is like super
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important it's key for getting that
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light texture mhm are there other
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factors that come into play too yeah
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heat control is another one okay if the
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heat is too high the proteins in the egg
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yolks will cook too quickly and you'll
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end up with a grainy texture oh but if
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the heat is too low the zabon won't
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thicken properly okay so it's a little
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bit of a balancing act it does sound
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like it takes some finesse you know I
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can see how it might seem daunting at
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first but it's more about just having
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confidence in the process right and
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trusting your instincts and like
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anything else the more you practice Yeah
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the more comfortable you'll become yeah
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that's reassuring yeah who wouldn't want
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to master the art of creating spoonfuls
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of sunshine exactly all right so we've
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got you know the texture down but what
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about presentation oh that's a good
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point are there ways to make it extra
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visually appealing absolutely
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presentation is definitely important
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yeah even a simple dessert like zabon
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can be elevated with a little attention
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to detail okay I always recommend using
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elegant serving dishes like small glass
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bowls or coups yeah they really showcase
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the beautiful like texture and color
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yeah of the zaboon and garnishes oh oh
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yes we can't forget about garnishes what
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are some good options well fresh berries
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are always a classic Choice yeah they
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add a pop of color and a touch of
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freshness a dusting of cocoa powder or
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sprinkle of chopped nuts can also be
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lovely yeah or for more decadent touch a
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drizzle of Honey or a dollop of whipped
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cream oh yeah you know ooh a little
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sprig of mint ooh I love that would be
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nice yeah little Aroma and a little
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visual interest exactly it's all about
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being creative and you know letting your
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personal style shine through right you
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know I want to shift gears for a second
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and talk about the shared experience of
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food oh yeah I'm all about that you know
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there's something so special about
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gathering with loved ones and enjoying a
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meal together sure and zabon with its
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Simplicity and elegance you know it
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feels like the perfect dessert for
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sharing imagine sitting around a table
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with friends or family savoring
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spoonfuls of this like Airy custard and
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just enjoying each other's company it's
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a beautiful image it is and it reminds
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me that sometimes the simplest things
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are the most
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meaningful you know like sharing a meal
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with people you care about creating
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memories like that's what it's all about
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you hit the nail on the head and I think
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that's something that we often Overlook
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in our busy lives for sure we get so
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caught up in the hustle and bustle that
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we forget to like slow down and
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appreciate these Simple Pleasures so
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true so so let's make a conscious effort
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to create more of those shared
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experiences you know yes I love that
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invite people over try a new recipe
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together yeah and just like be present
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be present in the moment yes and maybe
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zabon will be a part of that I love that
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idea and you know it's not just about
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the food itself it's about the
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connections that we make and the
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memories that we create while sharing a
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meal I love that yeah before we move on
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though yeah like what is one thing that
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you hope people listening to this you
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know deep dive into zabayon oh that's a
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great question yeah I hope they come
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away with a sense of curiosity and
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inspiration okay a desire to explore new
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flavors to embrace culinary traditions
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and to create their own delicious
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memories in the kitchen I love that yeah
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it's not just about learning about
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Sabayon right it's about embracing the
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joy of cooking and sharing food
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precisely and who knows maybe this deep
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dive will spark a lifelong love affair
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with Sabayon for some of our listeners
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you never know you never know it's such
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a cool dessert it is it's a dessert that
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has a way of capturing hearts and
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pellets well said Thank you so are you
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ready to continue our exploration of
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zabon I am I have a feeling we've got a
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lot more to uncover we do we have a lot
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more to talk about all right I am
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definitely ready for more me too so
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we've talked about the history mhm the
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variations the importance of technique
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yeah but there's one aspect we haven't
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really dived into yet the the science
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behind zabon oh yes the science it's
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like culinary Alchemy it is you know
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like transforming these simple
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ingredients into this luxurious dessert
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yeah so what's actually happening on a
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molecular level when we're making this
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well the key process here like we
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touched on before is emulsification
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right so when we're whisking those egg
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yolks we're incorporating air into the
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mixture creating all those important air
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bubbles and those would give it that
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light Airy texture exactly okay but
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here's the interesting part okay the
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proteins and the egg yolks they act as
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emulsifier so they round those air
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bubbles and prevent them from collapsing
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okay and that's what gives the zabon its
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stable foamy
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structure so the egg yolks are really
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doing double duty here they are they're
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providing flavor and acting as like
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these structural building blocks
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multitasking what about the heat like
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what role does that play heat is crucial
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for thickening the mixture okay and
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creating that cust like consistency
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right so the heat gently Cooks the egg
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yolks causing the protein to coagulate
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and set okay but remember it's a
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delicate balance oh right right too much
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heat and those proteins will overcook
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and Clump together and you'll end up
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with that grainy curdled texture so it's
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like this dance between incorporating
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the air thickening it and not scrambling
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the eggs it is a dance that's why the
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whisking and the heat control are so
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important exactly it's amazing how
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something so simple can be so complex at
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the same time it is fascinating so is
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there a scientific reason why it's so
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ious well taste is subjective of course
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but there are definitely some scientific
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principles at play the combination of
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sweet creamy and slightly Tangy flavors
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it really appeals to our taste buds on
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multiple levels and that Airy texture
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probably makes those flavors even more
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intense absolutely the air bubbles
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create a larger surface area allowing
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the flavors to release more easily so
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they're like little flavor bombs little
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flavor bombs exploding with Del ious I
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love it in every bite it's so cool how
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science and culinary arts can come
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together I know it's amazing to create
11:36
such a delightful experience it really
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is and I think understanding the science
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behind a dish yeah can deepen our
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appreciation for the craft totally and
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the skill it's like you're unlocking a
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secret code it is you know it reveals
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the magic behind the flavor well we've
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explored the history the techniques the
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variations even the science behind zabon
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we really have and as we wrap up this
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deep dive I want to leave our listeners
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with one final thought okay hit me if
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you could create your own zabayon
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variation yeah what would it be what
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flavors would you
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explore that's a good question what
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ingredients would you add to make it
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your own yeah that's a challenge for our
12:18
listeners to really get creative I love
12:20
it to think outside the box yes maybe
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we'll discover the next culinary
12:24
Masterpiece inspired by this you never
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know it's true that's what's so exciting
12:30
about food well it looks like we've
12:32
reached the end of our zabayon adventure
12:34
it has been a journey it's been a
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delicious Journey has filled with you
12:38
know history technique flavor and
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Science and science of course and to our
12:44
listeners we hope this deep dive has
12:46
inspired you to try your hand at making
12:48
zabayon yeah get in there whether you
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stick to the traditional recipe or
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create your own variation we just
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encourage you to embrace the joy of
12:56
cooking yes and share with the people
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you love absolutely absolutely because
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remember it's not just about the food
13:01
itself right it's about the memories and
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the connections that you make well said
13:06
so go forth get whisking and savor every
13:09
spoonful of sunshine I love it for the
13:12
full recipe and more inspiration be sure
13:14
to visit ece.com yes and don't forget to
13:17
share your creations with us on social
13:19
media we want to see them until next
13:21
time happy cooking everyone ch

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What Is Zabaione? How to Make This Classic Italian Dessert 🇮🇹🍮

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