Knowledge Base > Eric Wynkoop - Ask Me Anything (Office Hours)
Eric Wynkoop - Ask Me Anything (Office Hours)
This event was on
Tuesday, April 18, 2023 at 11:00 am Pacific, 2:00 pm Eastern
Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to co… Read More.
Question:
How do I get zabaglione to be light and fluffy without whipped cream. Mine is thick with no volume.?
— Elizabeth Gossart
Answer:
Zabalone is the the Italian word for sabayón. And so you know, what we're looking at here is aeration with a whisk that's going to be key. Okay, and you know, you can use you consider increasing the egg whites from from whatever you might be doing at this point egg whites more than egg. Yolks will hold air and so as you're whisking you're going to realize more volume, okay, and I'm not saying, you know replace necessarily. I'm not saying replace egg yolks with with egg white, but you can increase that ratio over the additional egg white and you should see some difference. Thank you.
