CHEF JOHN'S ZABAGLIONE
In this classic Italian dessert, sweet, juicy fruit is enveloped in a rich but impossibly light custard.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 2
Number Of Ingredients 5
Steps:
- Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
- Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
- Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
- Spoon custard over the strawberries. Serve while custard is still warm.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 26.8 g, Cholesterol 307.3 mg, Fat 6.7 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 2.4 g, Sodium 15.1 mg, Sugar 23.2 g
ZABAGLIONE
Egg yolks are whipped with sugar and a fragrant fortified wine to make this creamy foam known as Zabaglione. Black pepper cookies provide crisp textural contrast, and their spice cuts the dessert's richness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Whisk yolks and sugar in a medium glass bowl until creamy, about 5 minutes.
- Set bowl over a pan of barely simmering water. Add Marsala; whisk until mixture almost doubles in volume, about 15 minutes, scraping down sides of bowl as needed. Serve with pepper cookies.
ZABAGLIONE
Steps:
- Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.
- Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.
- Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
- Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.
ZABAIONE CON CREMA: ZABAGLIONE WITH CREAM
Steps:
- Put the egg yolks in a stainless steel bowl. Whisk in the sugar, and Vin Santo wine or Marsala.
- Bring water to a boil in a saucepan. Lower the heat and place the steel bowl over but not touching the water. Whisk the yolk mixture for 8 minutes, or until it becomes light and creamy. Monitor the heat, otherwise you'll end up with scrambled eggs. Set aside and let cool.
- In another bowl, whip the cream with a hand mixer.
- Gently fold the zabaione into the whipped cream with a rubber spatula, and place in the refrigerator for about 30 minutes, or until ready to serve. Serve in glasses with blueberries on top.
ZABAIONE DE MORANGO RECIPE - (4.5/5)
Provided by á-173432
Number Of Ingredients 6
Steps:
- Lave os morangos, reservar 4 para a decoracao, limpe, escorra bem e corte ao meio. Para a zabaione: Misture as gemas com o acucar, amido e misture o vinho em uma tigela de metal e bata sobre um banho maria quente (a agua noo deve ferver!) cerca de 12 min. ate obter um creme grosso e esbranquicado. Despeje a zabaione uniformemente sobre os morangos (que ja devem de estar em copos de sobremesa), decore com morangos que reservou e erva-cidreira.
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