1) Bring the milk to a boil then slowly add the entire mix sachet. Mix well with a rubber spatula until the mix is completely dissolved;
2) Remove from the heat and add the cream and zibibbo zabaglione paste. Mix well and blend with a hand blender;
3) Pour into single-portion glasses and store in the refrigerator for at least 3 hours.
Alternatively pour into silicone moulds and put in the blast chiller for 30 minutes and then in the freezer. Take out of the freezer and remove from the moulds 30 minutes before serving.