Saturday, April 26, 2008

Halo-halo con Zabaglione

Halo-halo con Zabaglione
Halo-halo with Zabaglione Sauce

This is my take on one of the Philippines' famous desserts snack. Instead of just plain evaporated milk, I infused the flavor of Italy here. And the result is still refreshing without sacrificing the flavor we have been familiar with.


3 C Sparkling white wine like Champagne or any carbonated soda (Sprite, 7Up)
2 pcs. egg yolks
1/2 t cinnamon
2 T sugar
1/4 C raisins, soaked in rhum
1/2 C each red and green gelatin, boiled, set and cut into cubes
rice crispies (pinipig)
red mung beans, cooked with sugar
garbanzos or white kidney beans, cooked with sugar

other add-ins: bananas cooked with sugar, preserved jackfruit, sugar palm (kaong), leche flan (custard), ice cream, condensed or evaporated milk


In a bowl, beat the egg yolks with sugar and cinnamon. Pour the sparkling wine or soda gradually until frothy. In a tall glass, arrange the ingredients i a presentable manner. Pour in the frothed zabaglione in the glass and top with rice crispies. Serves 2.

These recipes won me my first gold for the dessert-plating category. I should say I was surprised to get that. These are very easy to make recipes but all of these put together made a powerful combination-an Elite Four. Hehe...

Other than that, i managed to come up with really chic, presentable, artistic presentations that captured the eyes of the judges.

Give these recipes a try.

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