Recipes with Zabov

Cocktails with Zabov

Egg Passion

Ingredients: 80 cc Zabov, 1 long espresso, 100 cc cold milk, 5 ice cubes
Preparation: Blend and serve in a cocktail cup with coffee dusted rim.

Sour…Bov

Ingredients: 3/10 Zabov, 2/10 vanilla liquor, 2/10 Aperol, 3/10 sour mix (sugar/lemon), 4–5 ice cubes
Preparation: Shke in a shaker, serve in a tumbler with ice, decorate with mint and a cherry.

Calimero

Ingredients: 30 cc Zabov, 1 espresso, whipped cream, cocoa powder
Preparation: Heat the Zabov, pour over the coffee, decorate with whipped cream anc cocoa powder.

Desserts with Zabov

Dark Sense (6–8 people)

Ingredients: 150 g Zabov, 200 cc whipped cream, 30 g icing sugar, 3 gelatin sheets, 2 grated orange peels, 5 egg yolks, 100 g chocolate
Preparation: Melt the chocolate with the gelatin and the orange peels. Whisk the yolks with sugar, add Zabov, chocolate and whipped cream. Fill glasses, put in the fridge for two hours and decorate.

Juliet (6–8 people)

Ingredients: 250 g ricotta cheese, 200 g Zabov, 100 g icing sugar, 100 g whipped cream, mixed berries, balsamic vinegar, mint
Preparation: mix ricotta and sugar, add whipped cream and Zabov. Fill glasses, put in the fridge for 2 hours, deorate with mixed berries, mint and balsamic vinegar.

Millefoglie (6 people)

Ingredients: 250 g pastry dough, 500 cc cream, 150 cc Zabov, 50 g icing sugar, 2 egg yolks
Preparation: Cook the pastry dough, prepare Chantilly cream with cream, sugar, yolks and Zabov. Layer the pastry dough sheets and the cream. Decorate with chocolate.

Voul au Vent (6 people)

Ingredients: 12 voul au vent, 200 cc milk, 1 egg, 100 cc Zabov, 40 g sugar, 30 g starch, strawberries
Preparation: Prepare the custard with milk, sugar, starch, egg and Zabov. Let it cool down, fill the voul au vent, decorate with strawberries.