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Topic: Zabaglione affogato (8 msgs / 172 lines)
1) From: Michael Wascher
I stopped to browse a food magazine at the bookstore: March 2007 "Olive", a
BBC publication. They mentioned a dessert called Zabaglione affogato: "ice
cream drenched with espresso, zabaglione piled on top". The reviewer had it
at a restaurant called St. Alban at 4-12 Regent St. in London, made with
pistachio ice cream.
I must find some pistachio ice cream ... and what SO espresso goes well with
pistachio?
--MikeW
-- 
"In preparing for battle I have always found that plans are useless, but
planning is indispensable." --Dwight D. Eisenhower

2) From: Tom Ulmer
This is a multi-part message in MIME format.
The Blue Lintong I had the morning as a short shot I think would compliment
pistachio and Marsala.
I must try this. Thanks for the heads up.  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Michael Wascher
Sent: Sunday, March 11, 2007 4:57 PM
To: homeroast
Subject: +Zabaglione affogato
I stopped to browse a food magazine at the bookstore: March 2007 "Olive", a
BBC publication. They mentioned a dessert called Zabaglione affogato: "ice
cream drenched with espresso, zabaglione piled on top". The reviewer had it
at a restaurant called St. Alban at 4-12 Regent St. in London, made with
pistachio ice cream.
I must find some pistachio ice cream ... and what SO espresso goes well with
pistachio?
--MikeW
-- 
"In preparing for battle I have always found that plans are useless, but
planning is indispensable." --Dwight D. Eisenhower 

3) From: Carole Zatz
On 3/11/07, Michael Wascher  wrote:
<Snip>
I just made some espresso ice cream with espresso made up of half
Liquid Amber and half Monkey Blend (it used 8 oz of espresso). It
freezing as we speak. I had picked up some raw heavy cream and raw
whole milk from a local dairy which really adds to the depth of
flavor. So I have high hopes for this ice cream! I was planning on
making pistachio ice cream but changed my mind to the espresso at the
last minute. Now the pistachio sounds great with your recommended
combination. I agree with Tom, the Blue Lintong would be absolutely
fabulous. And maybe sambuca would be good, too.

4) From: Leo Zick
Whats raw milk? Not pasteurized?

5) From: Carole Zatz
On 3/12/07, Leo Zick  wrote:
<Snip>
Yes. It's not something I go for every day but this dairy makes
wonderful artisanal cheeses  from raw milk ( some Whole Foods
groceries even sell them). They also sell the raw milk, cheese, and
butter, etc, at the farm.  I normally just get the cheese and butter.
I've had raw butter served in some of the finest restaurants. Each
state has different regulations regarding raw milk and it's very
complicated. I grew up in a dairy state (Minnesota) and drinking raw
milk was not unusual. It's essential that if you choose this, you find
a farm with an excellent reputation. It's clearly not for everyone.
If you wouldn't (or shouldn't) eat a raw egg (e.g. in a Caesar Salad)
you shouldn't have raw milk.

6) From: Brian Kamnetz
Carole,
Hope you let us know how the ice cream turns out.
Brian
On 3/12/07, Carole Zatz  wrote:
<Snip>

7) From: Michael Wascher
... nor homogenized either.
On 3/12/07, Leo Zick  wrote:
<Snip>
-- 
"In preparing for battle I have always found that plans are useless, but
planning is indispensable." --Dwight D. Eisenhower

8) From: Carole Zatz
On 3/12/07, Brian Kamnetz  wrote:
<Snip>
We had the ice cream last night and it was wonderful!
 A good combination of sweet and rich espresso with creaminess. It was
by far the best coffee/espresso ice cream I've ever had. I do however
wonder if it couldn't have been even better if I had used all Liquid
Amber which is a much stronger and fuller flavored espresso. I don't
think that adding Monkey Blend was really needed. I'm sure that it did
add a sweetness to it but with the cream and sugar added anyway to the
mix, I think it may have done better with just the Liquid Amber. Next
time I'll just use that and see which version I like better.
I also have a second recipe I want to try. The recipe I used this time
had me make the espresso first and then add it to the milk/cream
mixture which was then reduced slightly. When this is frozen, minute
ice crystals are formed with the water that result in a nice subtle
graininess in the ice cream. My husband really likes this aspect of
espresso ice cream. My other recipe (next to try), has you coarsely
grind in a blender or food processor the espresso beans and then
simmer them in the milk/cream mixture. It's then strained and frozen.
Because no water is added it may be even richer in espresso flavor and
the graininess may be missing. Of course, another variation would be
changing from raw to pasteurized milk.
I'll be sure to report on my additional findings! Highly recommend
making your own.
For those of you interested in raw milk, Chowhound has a story on it at:http://www.chow.com/stories/10384


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