Comments on: Zabaglione & Mousse Tartlets: Italian Dessert Recipes : Make Whipped Cream

By: armenak1980

armenak1980 — Mon, 09 Nov 2009 03:01:59 +0000

you can always tell …
you can always tell when it’s americanized, no one will use this type of cream in Italy, or in French cooking, it’s just an easy way it.

By: ClinkClink69

ClinkClink69 — Mon, 09 Nov 2009 03:01:59 +0000

the only thing that …
the only thing that bugs me is that your using a dry measuring cup for a wet ingredient- but i suppose if its just for a rough estimate its okay.

Nice video, though. =)

By: splintercellchicken

splintercellchicken — Mon, 09 Nov 2009 03:01:59 +0000

that’s how they …
that’s how they make butter?? COOL ima try it!!

By: espla

espla — Mon, 09 Nov 2009 03:01:59 +0000

hey baby…don’t …
hey baby…don’t write “italian recipes” when it’s not true. ZABAIONE it’s completely different and in italy we dont use packet things or syrup like u. u wrong baby.

By: bigtonutz

bigtonutz — Mon, 09 Nov 2009 03:01:59 +0000

the vanilla is it …
the vanilla is it the extract or is it pure vanilla?someone can help please not sure.thanks

By: PriestX3978

PriestX3978 — Mon, 09 Nov 2009 03:01:59 +0000

Thank you, ma’am. =)
Thank you, ma’am. =)

By: TheSnakeGuy1

TheSnakeGuy1 — Mon, 09 Nov 2009 03:01:59 +0000

Would u beat me …
Would u beat me till i form whip cream?

By: mizzfox

mizzfox — Mon, 09 Nov 2009 03:01:59 +0000

you’re pretty and …
you’re pretty and fun to watch. thanks for this recipe

By: DieInPeaceBish

DieInPeaceBish — Mon, 09 Nov 2009 03:01:59 +0000

yummy
yummy

By: ARose4Me7305

ARose4Me7305 — Mon, 09 Nov 2009 03:01:59 +0000

Thanks a million! …
Thanks a million! I’ve been wanting to figure out how to do this to make whipped cream for my homemade iced coffees. Thank you!