Smoked Caviar and Sabayon Recipe
A simple, yet decadent recipe by chef Giancarlo Perbellini for smoked caviar and frozen zabaglione (sabayon).
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Ingredients
- 50g of caviar
- 90g of egg yolks
- 50g of Marsala wine
- 90g of sugar
- 110g of glucose
- 30g of butter
- ice, as needed
- wood chips, beech or cherry
- smoked salt to taste
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