ESPRESSO ZABAGLIONE
Provided by Giada De Laurentiis
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Whisk the yolks and sugar in a large glass bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk until the yolk mixture is very thick and fluffy, about 3 minutes. Whisk in the hot espresso. Pour the espresso mixture into mugs and serve immediately.
HONEY ZABAGLIONE WITH GRAPEFRUIT
Zabaglione, a whipped egg-yolk mixture, is an Italian classic. We added honey and enriched it with whipped cream, then spooned it over grapefruit for an elegant dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Remove peel and pith from grapefruits with a sharp knife. Working over a large bowl, carve out segments from between membranes, allowing them to drop into bowl. Refrigerate until ready to use.
- Whisk egg yolks, honey, 1 tablespoon water, the lemon juice, and salt in a heatproof bowl. Set bowl over a pan of simmering water; whisk vigorously until doubled in volume, about 10 minutes.
- Meanwhile, put cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Remove yolk mixture from heat. Using a rubber spatula, gently fold whipped cream into yolk mixture until combined. Refrigerate zabaglione 15 minutes.
- Divide the grapefruit sections among serving dishes. Spoon zabaglione over top of grapefruit.
VIN SANTO ZABAGLIONE WITH ORANGE AND GRAPEFRUIT
Categories Wine Citrus Fruit Dessert Low Fat New Year's Day Grapefruit Orange Winter Healthy Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cut peel and white pith from oranges and grapefruit with a sharp knife, then cut sections free from membranes. Drain fruit in a large sieve set over a bowl 5 minutes, reserving juice for another use. Toss fruit with 1 tablespoon sugar.
- Beat egg, remaining 2 tablespoons sugar, vin santo, cream of tartar, and a pinch of salt in a double boiler or a metal bowl set over a pot of simmering water with a hand-held electric mixer at medium speed until slightly thickened and frothy, about 5 minutes (mixture will froth up and then subside a bit before thickening). Remove from heat.
- Divide fruit among 4 stemmed glasses and top with zabaglione. Serve immediately.
GRAPEFRUIT ZABAGLIONE
Make and share this Grapefruit Zabaglione recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, toss together the berries. Spoon the berries into serving dishes and set aside.
- Meanwhile, combine the egg yolks, sugar, grapefruit juice, and salt in a large metal or glass bowl. Whisk vigorously until combined and the color is a pale yellow. Set the bowl over a saucepan of simmering water. Be very careful not to let the bottom of the bowl touch the simmering water. Using a whisk or an electric hand mixer, vigorously whisk the egg mixture until it has tripled in volume and is very thick and creamy, about 4 to 5 minutes.
- Spoon the warm zabaglione over the berries. Top with a light sprinkle of grapefruit zest. Serve immediately.
Nutrition Facts : Calories 79.8, Fat 2.7, SaturatedFat 1, Cholesterol 125.9, Sodium 29.2, Carbohydrate 12.4, Sugar 12.1, Protein 1.7
SPICY ZABAGLIONE WITH STRAWBERRIES AND CHOCOLATE
Provided by Giada De Laurentiis
Categories dessert
Time 22m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the zabaglione: In a medium bowl, whisk together the egg yolks, wine, sugar, and cayenne pepper. Place the bowl over a pan of gently boiling water and whisk vigorously until thick and foamy, 6 to 8 minutes. Set aside.
- For the chocolate sauce: Reduce the pan of water to a simmer. Place the chocolate chips and cream in a small bowl. Place the bowl over the pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes.
- Spoon the chocolate sauce into 4 small dessert bowls. Arrange the sliced strawberries on top. Spoon the zabaglione on top of the strawberries and sprinkle with the pistachio nuts, if using.
ZABAGLIONE
Make and share this Zabaglione recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Yield 6-8
Number Of Ingredients 4
Steps:
- TO COOK THE ZABAGLIONE: Set up a double boiler or a medium-size stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water, or the eggs may scramble.
- With a hand held electric mixer, beat the egg yolks and sugar together until pale yellow.
- Add the Marsala and set the bowl over the simmering water.
- Continue to beat with the electric mixer until the eggs triple in volume, thicken and reach a temperature of 140 F., as registered on an instant thermometer. Be sure to beat the eggs until they reach this temperature at which salmonella bacteria is killed. This will take about 10 to 15 minutes. Be sure to move the beater around the bowl so the eggs cook evenly; there will be quite a bit of spattering.
- TO SERVE THE ZABAGLIONE: Transfer the mixture to wine glasses and serve immediately accompanied by ladyfingers or Italian cookies known as "Savoiardi."
- An alternative way to serve this is to take slices of pound cake or panettone and set them on a broiler pan. Cover the cake slices with a layer of sliced strawberries or peeled Comice pear, and ladle a portion of the zabaglione over the fruit. Broil the slices for a minute or until the zabaglione is bubbling and lightly browned.
- Serve immediately.
Nutrition Facts : Calories 111, Fat 3.8, SaturatedFat 1.4, Cholesterol 174.8, Sodium 8.3, Carbohydrate 11.8, Sugar 10.8, Protein 2.3
ZABAGLIONE
Another wonderful recipe from my Aunt Peggy's The American Woman's Cook Book. There are several recipes already posted for Zabaglione but none like this one. Enjoy! *servings based on using as sauce.
Provided by CindiJ
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Beat egg yolks with honey until thick and lemon colored in the top of a double boiler. Add wine gradually. While it heats, continue to use a rotary beater. Serve as drink or dessert sauce with a dash of cinnamon.
Nutrition Facts : Calories 128.2, Fat 4.1, SaturatedFat 1.5, Cholesterol 188.8, Sodium 9.8, Carbohydrate 14.5, Sugar 13.3, Protein 2.5
GRAPEFRUIT ZABAGLIONE WITH MIXED BERRIES
An Italian custard dessert with a twist... spoon this version on top of mixed berries for breakfast, brunch, or an anytime treat! As posted on my blog: http://just-call-me-t.blogspot.com/2011/03/spring-up-your-breakfast-grapefruit.html
Provided by Theresa Preece
Categories Other Sauces
Time 20m
Number Of Ingredients 8
Steps:
- 1. In a large bowl, toss the berries together. Spoon the berries into 4-6 serving bowls and set aside.
- 2. Combine egg yolks, sugar, grapefruit juice, & salt in metal bowl. {I used a 2 quart metal mixing bowl} Whisk until color is a pale yellow.
- 3. Set the bowl on top of a saucepan of simmering water (Do NOT let the bottom of the bowl touch the water!) Using an electric hand mixer, mix 4-5 minutes until the mix has tripled in volume & is very thick and creamy. {you could do it by hand, but its a lot of mixing}
- 4. Spoon the warm zabaglione over the berries. Top with grapefruit zest. Serve immediately.
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