Do I need sugar for zabaglione?
I want to make zabaglione and think that the taste could benefit if I sweeten it with honey instead of sugar. But I am not sure whether the sugar crystals have a physical effect on the fluffing up. Can I do it, or will it be flatter without the sugar?
Best Answer
Honey, for me, makes zabaglione terribly heavy. However, you can buy Crumiel, a dehydrated honey product from the Texturas line by Albert and Ferran Adria. My understanding is that it can essentially be used as a substitute for sugar while retaining the honey flavour.
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What is the difference between sabayon and zabaglione?
Zabaglione, zabaione, sabayon and sambayon are actually all the same thing. The confusing part is that there are many different twists on the recipe.What are zabaglione made of?
Zabaglione is a simple Italian dessert made of egg yolks, sugar, and Marsala wine. It is usually served warm, though it can be served cold, as a sauce, or even frozen.What is the mixture of egg yolk and sugar called?
It is made from egg yolks, sugar, and flavourings such as honey, vanilla, cocoa or rum, similar to eggnog or zabaione....Kogel mogel.A dish of creamy homemade kogel mogelAlternative namesGogol-mogol, gogle-mogleServing temperatureChilled or room temperatureMain ingredientsEgg yolks, sugar5 more rowsWhat is base for a sabayon?
A sabayon is a light sauce traditionally made with egg yolks, sugar and wine, normally Marsala. Also known by the Italian name zabaglione, it is believed to have originated in Italy in the 1500s, although there is much speculation about its exact inception.Zabaglione Italian Dessert | Gennaro Contaldo
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Answer 2
I've tried this before and found it made the custard heavy and a little too sweet (even though I didn't add as much honey as sugar). I don't think the crystals assist in the "fluffing up" process, but I think the lighter weight keeps the mixture light yet creamy.
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