Oooh my mouth is watering too much! I would eat the entire batch you made. Zabaglione is my favourite pudding, and it's so hard to find on menus everywhere. Where is your restaurant? Just looks too delicious for words!
In the written recipe, there are no egg yolks yet in the video the Chef uses 105 grams of egg yolks. Which is accurate? I tried this recipe with my new Italian Gelato maker and the flavor was incredible, but the texture came out too gummy,
@@adnanummati4233 Exactly, it was his only choice. Otherwise he would have to lay the whisk down on the countertop where the mixture would pool and start to dehydrate and thicken. And would you want to put that mess back in your dish?
You are seriously questioning the wisdom of a 3 star Michelin chef? Comparing the flavor of pistachio with this dish is like comparing your nephew playing Happy Birthday on the piano to a symphony rendition of Pachelbel's Canon in D. For the "taste" of pistachio eat pistachios. This dessert is a perfectly brilliant combination of sights, aromas, textures and yes taste to create an overall culinary experience that would make the angel's weep.
@@mrbennotmrban Exactly, Watching him cut up that orange was an education in and of itself. I know I will never forget it- now I know how it is done. Plus you can look up the various skills he showed us elsewhere for further more in-depth instruction. I saw Claire Saffitz make a creme anglaise for her Ben&Jerry's challenge and that sent me down a rabbit hole where I landed here. She breaks it all down for you. Plus there is something about seeing a 3 Michelin star chef cook that dials the fear factor down a notch and you see it is just cooking. There he is with his fancy Paco-jet and here I am with my Ninja Creami. I have every tool he used to make that dish.
Wow, this really makes me appreciate professional chefs creating amazing dishes.
I love this recipe😍
Oooh my mouth is watering too much! I would eat the entire batch you made. Zabaglione is my favourite pudding, and it's so hard to find on menus everywhere. Where is your restaurant? Just looks too delicious for words!
Seria bueno que estuviera en español subtitulos
In the written recipe, there are no egg yolks yet in the video the Chef uses 105 grams of egg yolks. Which is accurate? I tried this recipe with my new Italian Gelato maker and the flavor was incredible, but the texture came out too gummy,
With eggs for sure otherwise there is nothing to thicken the ice cream base
Can I make an inverse Bain-marie to get colder and then put in a fridge at -18°C? I can't get -80°C in my house
yes
put it for whole night or 24hr and use ninja cremi if you have and re sping until you see the similiar texture.
can you make me one pls
Why does he keep disassembling his mixer? Very strange.
Somtimes the wisk is to big and it fall out and the ingredients fall everywhere. Happen to me many times. And you see he does it good with the hygiene
@@adnanummati4233 Exactly, it was his only choice. Otherwise he would have to lay the whisk down on the countertop where the mixture would pool and start to dehydrate and thicken. And would you want to put that mess back in your dish?
Seems like too many ingredients here. I cannot "taste" pistachio.
You are seriously questioning the wisdom of a 3 star Michelin chef? Comparing the flavor of pistachio with this dish is like comparing your nephew playing Happy Birthday on the piano to a symphony rendition of Pachelbel's Canon in D. For the "taste" of pistachio eat pistachios. This dessert is a perfectly brilliant combination of sights, aromas, textures and yes taste to create an overall culinary experience that would make the angel's weep.
@@pippadawg7037 your too thikk
muh screen can't take that much grease
This is not educational. It is only to show the chef’s advanced skills off!
Well I don’t know about you but I learned a lot.
Yes, the instructions are not fully clear, but we need to do our assumptions to fill the gaps between the chef's instructions.
perhaps you can post a video to "show off" if you can. But honestly, I doubt you can.
@@mrbennotmrban Exactly, Watching him cut up that orange was an education in and of itself. I know I will never forget it- now I know how it is done. Plus you can look up the various skills he showed us elsewhere for further more in-depth instruction. I saw Claire Saffitz make a creme anglaise for her Ben&Jerry's challenge and that sent me down a rabbit hole where I landed here. She breaks it all down for you.
Plus there is something about seeing a 3 Michelin star chef cook that dials the fear factor down a notch and you see it is just cooking. There he is with his fancy Paco-jet and here I am with my Ninja Creami. I have every tool he used to make that dish.