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‘apricot zabaglione meet botrytis cinerea you were born be together’

Highbrow/Lowbrow Apricot Zabaglione Ice Cream


The other day I posted an apricot zabaglione I made with Prosecco. It’s an elegant dessert that Ken and I enjoyed with a nice bottle of Botrytis cinerea kissed Castello di Amorosa Late Harvest Gewurztraminer. It was a very sophisticated way to end a meal for two people. But the recipe made six servings. Meaning…