Goltogel, Kogel Mogel and ZabaglioneGoltogel is a home-cooked egg dessert popular in Central and Eastern Europe. It is made from sugar, egg yolks and flavors such as honey, vanilla, cocoa or vanilla.The dessert is typically served chilled or warm , and it is considered a folk medicine for colds. It is also a popular home remedy for sore throats.Kogel mogelKogel mogel is an ice cream dessert made from egg yolks, sugar and flavorings. It is popular in Central and Eastern Europe, especially Poland, Russia and the Caucasus region. It can be flavored with honey, vodka, the rum honey, vanilla, and vodka.The Yiddish word gogl mogol, which is "eggnog," is the origin of the word Kogel motgel. It is similar to eggnog that has been thickened. It can be served cold or hot and is often topped by whip cream.This dessert is a typical Jewish treat in central and eastern Europe where it has been prepared for centuries. It is believed to soothe sore throats, especially when it is warm. It is also widely used as a folk remedy in certain regions of Eastern and Central Europe to treat colds or flu.In a kogel mole, raw egg yolks are beaten with sugar until they create the texture of a creamy consistency with no visible sugar grains. This procedure, which requires several movements of the wrist is believed to alleviate the pain of a sore throat.Traditionally the kogel mogel dish is eaten on Shabbat as well as other holidays of religious significance, and has been a favourite for generations of Eastern European Jews. It is also a popular food to help babies transition from cereal-based diets to one that includes soft foods such as egg yolks. login goltogel is a creamy dessert, which can be flavored with rum, honey, cocoa powder, or other sweeteners. link alternatif goltogel can be eaten as a meal on its own or serve it with sweets like raisins and whipped cream.Popular alcohol-based versions of this dessert include a Polish version, known as Ajerkoniak. It is a combination of mogel kogel with non-sweetened condensed dairy milk with vodka (or alcohol). It is a great dessert it's own, or served with bread and coffee.It's an excellent option to indulge in the sweetness and the goodness of eggs without worrying about cholesterol or fat. It also contains protein that is essential for an immune system that is healthy.It is a favorite dessert for Ashkenazi Jews and is still widely eaten in Poland. It is also found in other parts of Central and Eastern Europe such as Germany.SabayonSabayon is an airy, light custard-like sauce that is made from egg yolks along with sugar and liquid (alcohol or reduced fruit poaching liquor). It can be served with a variety of different fruits. It's also perfect to fold into whipped cream or using as an ingredient in a dessert sauce.The basic procedure for making sabayon involves whisking egg yolks along with sugar and wine over low temperature until the mixture becomes thick. It is crucial to keep the liquid at a simmer, but not to let it become too hot as this can cause scrambling of eggs.This easy sabayon recipe can be made in just a few minutes and is great with a variety of flavoured wines. You can also enjoy it with some fruity brandy or liqueur like Grand Marnier.You can make it ahead of time, and store in the fridge until you're ready serve. It's a simple dessert that's perfect for hot summer evenings when you want something quick and refreshing to cool down with.When you're ready to serve the sabayon, place it in the bowl and place it on top of a pan of barely simmering water. Make sure the bottom doesn't touch the water. The sabayon will quickly start to thicken and foam up. Continue to whisk until the mixture becomes thick, approximately 10 minutes.Sabayon was typically used to dip a variety of foods. It's also an excellent way to add flavor and texture to a range of desserts and can be served with any variety of berries or fruit.The main ingredient in sabayon is egg yolk, so it's a great way to make use of leftover eggs, especially if you're short on fresh ones. It's a fantastic base for a variety of mousse-type desserts, as well as being ideal for many salty grated foods.Flaky pastry like this pie can also be used as a topping. It's a great choice for any dinner event brunch, dinner, or just for yourself.The sabayon is an important ingredient in any dessert where a citrusy flavor is desired, like this citrus souffle. It can be used to coat steamed cream or layered in the cake of chocolate. It's also the basis of traditional lemon tarts or custard.Gogle Mogle (Israel).Gogle Mogel (Gaal-mo-gle), also known as gogl-mogl, gogel-mogle, or gAagl-mAagl in Hebrew, is a delicious homemade dessert made of eggs loved in Central and Eastern Europe. It is similar to eggnog but with a thicker consistency and a creamy texture, and flavorings are vanilla, sugar chocolate, honey, vodka or rum.It is often served as a warm drink particularly in winter. It is made of raw egg yolks and sugar whisked, or mixed for a long period of time until the eggs form a thicker cream. Variations can include the addition of cocoa, milk, rum or other flavourings.This dish is a traditional home remedy for sore throats. It can be used as a transition food for children who's diet has changed from cereals to eggs-based meals. The food is not only tasty, but is also regarded as a healthy alternative to other cold remedies.The 17th-century Jewish communities of Central Europe gave the dessert its name. They referred to it as "gogl-mogle". In its traditional form, kogel mogel is served at room temperature or chilled, although it can be consumed hot too.Kogel mogel can be made using a variety of flavors like lemon juice, vanilla, or orange juice. It can also be garnished with raisins or whip cream.Gogl-mogle is usually prepared as a transition food for babies, however it is also eaten by adults to treat sore throats and other colds. It is a crucial part of the Israeli diet, particularly in winter.However despite its popularity kogel mogel is a risky food for infants due to the presence of egg yolks and sugar. It is also contaminated by Salmonella.It is still a popular drink in Israel, and is considered to be one of the traditional remedies used in Israel for sore throats. It is also used to treat laryngitis and chest colds.Micromax recently entered the Israeli market for the first time and hopes to make a mark in the country. Micromax hopes to offer phones at a reasonable price which can last an entire month without charging. In a country that has huge populations and a significant consumer market, Jain sees Israel as an excellent opportunity for his company to expand.Zabaglione (Italy)Zabaglione is an ancient Italian dessert is served in small cups with cookies and fresh fruit. Traditionally it is made from Marsala wine, however any dry or sweet fortified wine is suitable for.This dessert is delicious cold or hot and is perfect for Christmas. This dessert is delicious and is a great way to celebrate the holidays.There are many ways to prepare zabaglione and it's easy to make. It requires just three ingredients eggs, sugar and egg yolks and Marsala wine. To make zabaglione beat the egg yolks with sugar until it becomes soft and fluffy. Then, add the Marsala wine. To avoid lumps, mix the mixture in the bain-marie. The mixture can then be served either warm or cold.The amount of ingredients needed to make zabaglione can vary significantly, based on the flavor you want to achieve. daftar goltogel is a good idea to keep a measuring cup on hand to measure exactly how much of each ingredient you require.For the most authentic Zabaglione, make sure you make use of fresh eggs as well as very fine sugar. This is to ensure that the cream has a thick and gorgeous consistency. Then beat the cream until it is smooth and frothy.In Italy, it is traditional to cook zabaglione in a bain-marie, by placing the bowl together with the egg mixture and sugar in a pot of boiling water. This allows the cream to be heated without coming in contact with flames and also keeps the alcohol frothy.Another variation of zabaglione is uovo sbattuto which contains a combination of sugar and egg yolks beat with a mixer. This is a well-loved Lombardy breakfast.This dessert is typically served in copper-colored bowls, which is a very traditional Italian way of serving it. They make a great gift and look beautiful.