That's really your call, no one else's. You'll simply have to taste it and decide for yourself if you're A.) willing to eat this yourself, and B.) willing to serve this to dinner guests.
For sure, far greater atrocities have been served to diners.
Very recently, a major food blog mentioned the importance of the "mise en place" concept, something that would have prevented this mistake. I forget if it was Serious Eats, Food52, or someone else, but it really doesn't matter who wrote the article. The point is to set everything up in advance so anything that is skipped is pretty obvious.
In any case, this is probably a couple of lessons, not just one. Hopefully you had a backup plan for the dessert.
In what part? The custard/zabaglione? If you have a bit of time I'd try a bit with some very sweet whipped cream--that might salvage it. If the texture is also weird, though (the custard may be a bit loose without sugar) I'd say toss it. Or blend it up and turn it into ice cream or something.
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For sure, far greater atrocities have been served to diners.
Very recently, a major food blog mentioned the importance of the "mise en place" concept, something that would have prevented this mistake. I forget if it was Serious Eats, Food52, or someone else, but it really doesn't matter who wrote the article. The point is to set everything up in advance so anything that is skipped is pretty obvious.
In any case, this is probably a couple of lessons, not just one. Hopefully you had a backup plan for the dessert.
Best of luck.