zabaglione造句
造句与例句手机版
- They are served piping hot, with a drizzle of zabaglione.
- Then she folds in whipped cream and refrigerates the zabaglione.
- When the zabaglione is cold, fold in whipped cream.
- For the zabaglione, everything should be at room temperature in a metal bowl.
- Top with crumbled meringue, then with zabaglione.
- Then she immediately puts the bowl in a bowl of ice water to cool the zabaglione.
- You're supposed to serve zabaglione immediately, but this one can hold for hours.
- ZABAGLIONE WITH STRAWBERRIES AND BALSAMIC MERINGUE Time : 4 to 5 hours, including cooling and chilling
- Many viewers felt the entire installation, which runs through May 7, was overegging the zabaglione.
- Recipes range from Strawberry Tart to Raspberries Zabaglione and Angel Hair Pasta with Strawberry and Brown Sugar Sauce.
- It's difficult to see zabaglione in a sentence. 用zabaglione造句挺难的
- Scallops, shrimp, salmon, asparagus, rack of lamb pass in review, A to Z : artichokes to zabaglione.
- Ms . Murray was also responsible for a balsamic apple concoction, as well as a curry zabaglione and curry apple sorbet.
- Creamy puddings are typically served chilled, but a few, such as zabaglione and rice pudding, may be served warm.
- As the events unfold, old acquaintances from Circus Zabaglione ( from " Les voleurs du Marsupilami " ) reappear.
- Ms . Barnard pays great attention to flavor and relies on elementary techniques, like broiling fruit or whisking zabaglione, to emphasize it.
- When zabaglione is very thick and whisk leaves a trace in bottom of bowl, place bowl in bowl of ice water to cool.
- After my first frittelle, with marsala wine-laced zabaglione, I realized I had at last found the foodstuff that could kill me.
- In my mind, I have lusted . . . for fried chicken with cream gravy, for lamb shanks, Yorkshire pudding and for zabaglione.
- They make around 30 flavors, including superb almond cream, dark chocolate, coconut, mocha chocolate chip, zabaglione and nocciola, or hazelnut.
- Crumbled meringue makes the next layer, then the zabaglione, so you get contrasts of creamy, crispy and sweet as you eat on down.
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