Learn how to make a delicious pistachio ice cream and zabaione with orange biscuit through the eyes of the three-Michelin-starred chef Enrico Bartolini. Get the expert tips, tricks and techniques from chef Bartolini as he prepares this authentic dessert in his kitchen.
This is cooking closer, faster and more direct than you’ve ever seen before.
For making the orange biscuit, the ingredients you will need are: 56 g of milk, 9 g of baking powder, 232 g of extra virgin olive oil, 232 g of sugar, 224 g of egg yolks, 242 g of flour, 1 g of salt, vanilla seeds marinated in sugar, 2 g of Sicilian orange concentrate and a fresh orange.
For making the pistachio ice cream, the ingredients you will need are 350 g of cream, 175 g of milk, water, 35 g of glucose, 35 g of powdered milk, 88 g of sugar and 140 g of pistachio paste.
For making the zabaione, you will need 105 g of marsala wine, 75 g of sugar and 250 g of egg yolks.
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