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Beer Recipes » Dessert » Zabaglione with Chimay


4 egg yolks
33 cl (11.2 fl.oz.) of Chimay Blue
empty egg shell (as basic measure).


Take a thick-bottomed casserole and place the egg yolks in it.
Then take the half egg shell and add 4 teaspoons of sugar.
Add this to the eggs in the casserole.

Whip lightly and tip in 8 half egg shells of Trappist Chimay Blue.

Whip over a very low heat so as not to obtain "scrambled" eggs but a light and compact mousse.

Pour into a Trappist glass.
Cooking Time:    15 min
Number Persons:    4
Preparation Time:    5 min
Difficulty Level:    Average
Note:    Depending on each person"s preference, serve with a scoop of vanilla ice cream.
Source:    http://www.chimay.com

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