CHOCOLATE ZABAGLIONE
Provided by Giada De Laurentiis
Categories dessert
Time 21m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Add cream and chocolate to a heavy small saucepan. Cook over low heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
- Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
- Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture.
- Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione over the strawberries and serve.
FROZEN ZABAGLIONE
If you like regular zabaglione, you're going to absolutely love the frozen version. Above and beyond the flavor, you're going to see what might be the best way to make ice cream without an ice cream maker. Quite often, frozen desserts that aren't made with a machine can have a weird, icy, crystallized texture, but not here. This stuff is incredibly smooth and creamy. Serve with fresh fruit.
Provided by Chef John
Categories Desserts Frozen Dessert Recipes
Time 4h40m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk egg yolks, salt, sugar, and Marsala wine together in a metal mixing bowl.
- Set the bowl over a medium-low heat, or over a double boiler. Hold the bowl with one hand using a towel or pot-holder, while whisking constantly with the other. Continue cooking until the mixture is very thick and reaches the ribbon stage, about 10 minutes.
- Remove custard from heat and allow to cool completely, preferably over an ice bath, whisking occasionally, 20 to 30 minutes.
- Pour cold heavy cream into another bowl and whisk until soft peaks form. Transfer into the cooled custard and gently fold everything together until just barely combined; do not overmix.
- Transfer into an airtight container, cover the top with plastic wrap, and seal. Place in a freezer until firm, at least 4 hours, or up to overnight.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 22.1 g, Cholesterol 259.2 mg, Fat 19.1 g, Protein 3.5 g, SaturatedFat 10.7 g, Sodium 51.3 mg, Sugar 18.9 g
CHOCOLATE ZABAGLIONE
Steps:
- In a small, heavy saucepan, bring the cream just to a simmer over medium-high heat. Remove from the heat and add the chocolate chips. Stir until the chocolate is melted and smooth. Set aside and keep warm.
- Fill a large saucepan with enough water to come 2 inches up the sides of the pan, and bring to a simmer. In a large metal bowl, whisk the sugar, Marsala, egg yolks, and salt to blend. Set the bowl over the saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture constantly until it is thick and creamy and a thermometer inserted into the mixture registers 160 degrees F, about 4 minutes. Remove from the heat.
- Using a large rubber spatula, fold the chocolate mixture into the egg mixture. (If serving the zabaglione cold, cover and refrigerate it until cold, at least 8 hours and up to 1 day. Do not rewarm.)
- Divide the strawberries among 6 coupe dishes. Spoon the warm zabaglione over and serve.
FROZEN ESPRESSO ZABAGLIONE
Zabaglione (or Zabaione) is a classic Italian dessert custard, but is basically nothing more than egg yolks whipped with sugar, usually served warm or at room temperature. It is typically flavored with sweet Marsala wine, which has a caramel-like flavor, but other wines or liqueurs may be substituted for variation. In this version, espresso coffee and Cognac are used, and the zabaglione is frozen for several hours or overnight. It's an easy way to make gelato at home, with a light airy texture.
Provided by David Tanis
Categories lunch, dessert
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put egg yolks in a medium-size mixing bowl. Add sugar and whisk together for a minute, until frothy. Whisk in espresso and Cognac, then place bowl over double boiler. (For a makeshift double boiler, put 3 inches of water in a saucepan approximately the same size as bowl. Put the saucepan on stove, bring the water to a boil, then reduce heat to a rapid simmer.)
- Whisk rapidly until egg yolk mixture is warmed through. Continue whisking as the mixture begins to thicken. After 2 minutes or so it should have doubled in volume and have the consistency of softly whipped cream. Remove from heat and whisk for a minute more.
- Pour custard into individual demitasse cups or into a serving dish. Cover with plastic wrap and freeze for several hours or overnight.
- Remove from freezer 10 minutes before serving. Dust with cocoa powder and powdered sugar if desired.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 11 milligrams, Sugar 13 grams
FROZEN RASPBERRY ZABAGLIONE ON MERINGUES WITH CHOCOLATE SAUCE
Steps:
- For Zabaglione:
- Puree raspberries and juices in blender. Strain puree into bowl, pressing hard on fruit to release all pulp and juices. Mix 2 tablespoons corn syrup into puree. Cover and refrigerate while preparing zabaglione.
- Combine 8 egg yolks, sugar, Grand Marnier and orange juice concentrate in large bowl. Using electric mixer, beat yolk mixture 1 minute. Set bowl over large saucepan of simmering water and beat yolk mixture at high speed until very thick and thermometer registers 160°F, about 12 minutes.
- Place bowl over larger bowl filled with ice and water and cool zabaglione, whisking occasionally, about 15 minutes. Fold in 3/4 cup raspberry puree. Transfer to covered container and freeze. (Can be prepared 2 days ahead.)
- For Sauce:
- Stir chopped chocolate, corn syrup, 1 tablespoon water and 1/2 cup plus 3 tablespoons raspberry puree in heavy medium saucepan over low heat until chocolate melts and sauce is smooth. Cover and refrigerate. (Can be made 2 days ahead.)
- For Meringues:
- Preheat oven to 200°F. Line large baking sheet with foil; grease foil lightly. Using electric mixer, beat 3 egg whites and 1/4 teaspoon cream of tartar in large bowl until soft peaks form. Gradually add sugar, beating until meringue is stiff and shiny. Fold in half of toasted almonds.
- Drop meringue in 8 mounds onto prepared sheet. using back of spoon, make indentation in each mound. Sprinkle meringues with remaining toasted almonds. Bake 1 hour. Turn off oven, leave oven door closed and let meringues dry in oven overnight.
- Place meringues on platter and fill each with large scoop of zabaglione. Wrap meringues tightly and freeze at least 8 hours and up to 1 day.
- Rewarm chocolate sauce over low heat. Place each filled meringue on plate. Spoon warm chocolate sauce over and serve immediately.
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CHOCOLATE ZABAGLIONE (CHOCOLATE WINE SAUCE)
From completelydelicious.com
Cuisine FrenchTotal Time 15 minsCategory DessertCalories 489 per serving
- Place the chopped chocolate in a small heat proof bowl. Heat the whipping cream in a small saucepan over medium heat until it just begins to simmer, or microwave on high for 60 seconds. Pour over the chocolate and let sit for 5 minutes.
- Fill a saucepan with one inch of water. Place over medium heat and bring to a boil. In a large heat proof bowl, combine the egg yolks, sugar, wine, and salt. Whisk together and immediately place the pot of simmering water. Continue to whisk constantly for several minutes until the mixture is light and foamy and hot to the touch.
- Fold in the chocolate gradually and stir until smooth and fully combined. Serve warm or chill for several hours and serve cold.
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