Best Cold Zabaglione Recipe Recipe For Banana

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CHEF JOHN'S ZABAGLIONE



Chef John's Zabaglione image

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

½ cup strawberries - hulled, halved and sliced
1 teaspoon white sugar
3 large egg yolks
3 tablespoons white sugar
¼ cup dry Marsala wine

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

MAKE-AHEAD ZABAGLIONE WITH AMARETTI



Make-Ahead Zabaglione with Amaretti image

Provided by Ina Garten

Categories     dessert

Time 3h50m

Yield 4 to 5 servings

Number Of Ingredients 7

6 extra-large egg yolks
1/2 cup superfine sugar
3/4 cup dry Italian Marsala wine, such as Florio
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
3/4 cup cold heavy cream
4 to 6 (double) Italian Amaretti di Saronno cookies, lightly crushed

Steps:

  • Place the egg yolks, sugar, and Marsala wine in a large heat-proof glass bowl and whisk them together. Place the bowl on a pan of simmering water to make a double boiler and whisk the mixture almost constantly for 5 to 7 minutes, until it expands in volume and becomes thickened. You'll see the froth disappear and the whisk will leave a little trail in the mixture. Don't walk away from it or you¿ll end up with scrambled eggs! Off the heat, whisk in the vanilla and almond extracts. Set aside for 30 minutes to cool to room temperature, whisking once or twice as it cools.
  • Place the cream in the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer) and beat it just until it forms firm peaks. With a rubber spatula, carefully fold the cream into the Marsala mixture. Spoon half of the mixture into each of 4 or 5 decorative glasses (depending on the size), sprinkle each with 1 tablespoon of crushed Amaretti, and spoon the rest of the mixture on top. Sprinkle with the remaining Amaretti crumbs, cover with plastic wrap, and chill for a few hours or overnight. Serve cold.

ZABAGLIONE



Zabaglione image

Provided by Alton Brown

Categories     dessert

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 5

6 large egg yolks
1/2 cup sugar
1/2 cup Marsala
Pinch kosher salt
Fresh berries, for serving, optional

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.

FROZEN ZABAGLIONE



Frozen Zabaglione image

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

6 large egg yolks
1 pinch salt
½ cup white sugar
⅔ cup dry Marsala wine
1 cup cold heavy cream

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

TRADITIONAL ZABAGLIONE



Traditional Zabaglione image

This traditional Italian Custard desert is amazingly delicious and simple. Not only that, but it's so versatile. The reason why I love this recipe and am posting it is b/c I want you all to make up your own. This recipe is best served w/ fresh fruit, berries especially. It can be served warm and cold. I prefer it cold b/c it can tend to have an "eggy" taste warm. When served warm it is more of a sauce. When cold, it is quite thick, almost like a Creme.

Provided by Curb Side MD

Categories     Dessert

Time 15m

Yield 3 cups, split., 4-6 serving(s)

Number Of Ingredients 4

4 egg yolks
1/3-1/2 cup sugar
1 pinch salt
1 1/2 tablespoons vanilla extract

Steps:

  • Set up for a double boiler, making sure that the water in the bottom vessel is not contacting the top vessel. It will scramble your custard if the water touches the top bowl.
  • In the top bowl, before setting it above the boiling water, mix all of the ingredients together with a kitchen mixer for at least two minutes. The mixture will thicken slightly and become a bit creamy. Add as much sugar as you like. The more sugar, the riching it will be.
  • Once all the ingredients are well mixed, put the double boiler and continue mix with the mixer. DO NOT STOP MIXING, not for a second. If you stop mixing, your custard will scramble.
  • Continue cooking until the custard thickens and is 3-4 times it's original size. It will be very airy and even appear similar to that of whip cream.
  • Once it has reached the above stage remove it from the heat. If serving it warm, drizzle over fruit and serve. If serving cold, place the bowl in an ice bath and continue mixing until the custard is at least room temperature.
  • Once the custard is room temp, spoon the custard into the serving dishes and cover with plastic wrap. Martini glasses make great serving dishes.
  • Place the plastic wrap directly on the custard. This will prevent a skin from forming on the top of your custard.
  • Chill for 3-6 hours.
  • Once chilled and firm, place the fresh berries on top of the custard and serve.
  • Enjoy!

CLASSIC ZABAGLIONE



Classic Zabaglione image

Categories     Egg     Dessert     Vegetarian     Quick & Easy     Winter     Candy Thermometer     Gourmet     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 3

3 large egg yolks
1/4 cup sugar
2 tablespoons dry Marsala

Steps:

  • Have ready an instant-read thermometer in a cup of hot water. In a metal bowl with a whisk or a hand-held electric mixer beat together all ingredients until combined well. Set bowl over a saucepan of barely simmering water and beat mixture until tripled in volume and thermometer registers 140°F, about 5 minutes. To ensure that eggs are cooked, beat mixture 3 minutes more.
  • Serve zabaglione immediately.

CHOCOLATE ZABAGLIONE



Chocolate Zabaglione image

Categories     Chocolate     Side     Simmer

Yield 6 servings

Number Of Ingredients 7

1/4 cup whipping cream
1/2 cup semisweet chocolate chips
2/3 cup sugar
2/3 cup dry Marsala
8 large egg yolks
Pinch of salt
1 pound fresh strawberries, hulled and quartered

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.

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