{"version":"1.0","provider_name":"Recettes d\u00e9licieuses","provider_url":"https:\/\/www.gzrecipes.com\/fr","author_name":"atavolacontea","author_url":"https:\/\/www.gzrecipes.com\/fr\/author\/atavolacontea\/","title":"ZABAIONE AU PASSITO AROMATIQUE - Recettes d\u00e9licieuses","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"yE8xeKkiPh\"><a href=\"https:\/\/www.gzrecipes.com\/fr\/atavolacontea\/zabaione-au-passito-aromatique\/\">ZABAIONE AU PASSITO AROMATIQUE<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/fr\/atavolacontea\/zabaione-au-passito-aromatique\/embed\/#?secret=yE8xeKkiPh\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0ZABAIONE AU PASSITO AROMATIQUE\u00a0\u00bb &#8212; Recettes d\u00e9licieuses\" data-secret=\"yE8xeKkiPh\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.gzrecipes.com\/content\/uploads\/sites\/4\/2026\/04\/IMG_3181-copie-fb-6-69d25ea4c51640-85320491.jpg","thumbnail_width":640,"thumbnail_height":485,"description":"ZABAIONE PARFAIT AU PASSITO : L'astuce de la temp\u00e9rature pour un ar\u00f4me intense (mousseux et rapide) TON ZABAIONE A-T-IL UN GO\u00dbT D'\u0152UF OU SE COAGULE-T-IL \u00c0 LA CUISSON ? LE SECRET, C'EST LE BAIN-MARIE \u00abNE PAS TOUCHER\u00bb ET LA TEMP\u00c9RATURE MAXIMALE. Le zabaione est une cr\u00e8me d\u00e9licate, mais si tu utilises un vin aromatique comme le passito (qui offre des notes intenses de raisin sec et de miel), tu obtiendras une saveur beaucoup plus riche et moins alcoolis\u00e9e que le Marsala. Le principal probl\u00e8me est, comme toujours, la chaleur : si la temp\u00e9rature d\u00e9passe 75\u00b0C, le zabaione coagule."}