Another experiment I did for this New Year is based desserts Verduzzo Gold then it was not possible because we found ourselves in too many people and there was the risk of not being able to manage well plate, however the result was certainly pleasant and elegant even if you try to reduce the gelatin and increase the percentage of wine compared to that of the syrup.
For 4 hemispheres:
Sugar 70 g Water 100 g
vanilla
Verduzzo golden orange peel 100 g
Isinglass 10 g (2 sheets and a half)
Boil water with sugar, orange peel and the vanilla bean open.
Cover with foil and set aside for an hour.
Soak gelatin in cold water, then dissolve it with a little 'syrup.
Strain the syrup, add the wine and the gelatin dissolved.
Pour into molds and leave in the fridge.
For the zabaglione:
2 egg yolks 40 g sugar 40 g golden
Verduzzo
With a Whip the egg yolks with sugar work,
incorporate good wine and put on a pot in a water bath, stirring constantly,
when the cream begins to thicken remove from heat immediately and
mount with electric whisk until it is cool.
To assemble the dish with a bed of eggnog, the hemisphere of wine, zest
of candied orange peel for a few minutes on a
saucepan with a little 'sugar and water
cookie crumbs and butter.
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