BLACKBERRY ZABAGLIONE
Italian zabaglione is lovely rippled with a few crushed berries for a quick, outstanding dessert
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 15m
Number Of Ingredients 5
Steps:
- In a bowl, lightly crush the berries with 25g of the sugar. Add a spoonful to the bottom of 6 small glasses, then set the rest of the berry mixture aside.
- Bring some water to a gentle simmer in a medium-size saucepan and tip the egg yolks into a large heatproof bowl. Halve and scrape the seeds from the vanilla pod into the egg yolks and add the remaining sugar. Using an electric whisk, beat until light and airy. Splash in the Marsala, place the bowl over the pan of simmering water, then whisk your heart out for 10-12 mins until the egg yolks are thick and foamy and the whisk leaves a defined trail. Drain off some of the juice, then ripple the remaining berries through the mousse and spoon into the glasses.
Nutrition Facts : Calories 205 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium
BLACKBERRY BALSAMIC ZABAGLIONE
A rich custard dessert!
Provided by Jennifer Bajsel
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Separate eggs, keeping the yolks in a small metal mixing bowl.
- Using a sauce pot (that the bowl will sit over), warm water to a simmer.
- Muddle half of the package ofblackberries, set aside.
- Whisk sugar into eggs.
- Place the mixing bowl with eggs mixtureover the simmering water, do not submerge bowl into water, it should just sitabove the water line.
- Continue to whisk until a thick custard forms.
- Stir in the blackberry brandy and whiskuntil mixture thickens again.
- Remove from heat and fold in the muddled blackberries.
- Serve in a custard glass, chiffonade the basil and sprinkle on top, drizzle with balsamic.
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.
ZABAGLIONE WITH BERRIES
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 quart sliced strawberries with 1 tablespoon sugar in a bowl; let macerate 10 minutes. Put 5 egg yolks, 1 egg white, 3 tablespoons sugar, 1 tablespoon marsala wine, 1/2 teaspoon vanilla and a pinch of salt in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water (do not let the bowl touch the water) and whisk vigorously over medium to medium-high heat until thick and creamy, 8 to 10 minutes. Immediately pour over the berries and serve with biscotti.
BLACKBERRY ZABAGLIONE
Provided by phenomenal
Time 29m
Yield 6
Number Of Ingredients 10
Steps:
- Spoon 1 1/2 cup of the blackberries into six (6 ounce size) wine glasses. They should each be half full. Push the remaining blackberries through a sieve to yield 8 tablespoons of puree. In a saucepan, bring the white wine to a boil. Add the maple syrup, almond extract and vanilla. Stir in the cornstarch paste, bring to a boil and stir. In a medium saucepan, bring the water to a boil. Set a round copper bowl in the saucepan, giving a double-boiler effect and reduce the heat to a simmer. Now combine the egg substitute and castor sugar in the bowl and beat until the consistency is thick and creamy, like a frothy pudding (A copper bowl is essential: the chemical action is the secret to getting the custard consistency!). Slowly whisk the syrup mixture into the sweetened egg substitute. Add 6 tablespoons of the blackberry puree and beat well over heat to combine. Pour the custard over the blackberries in the wine glasses. Top with the remaining blackberry puree and serve hot.
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
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.
ZABAGLIONE WITH FRESH BERRIES
Some say it was during the 16th century that the famous Medici family invented zabaglione. Others credit Giovan Paolo Baglioni, a fierce Italian nobleman turned warlord who, during the late 15th century, fed his troops a "soup" made of eggs, wild honey and wine. Still others credit the pastry cooks of Turin for creating this delicious mixture of creamed egg yolks, sugar and Marsala. Here the word zabaglione is believed to have been named after a local parish priest, San Pasquale Bayon, who was renowned for his culinary abilities. Regardless of its exact origin, zabaglione's roots are planted in Italian food history. Zabaglione evolved as a delicacy that eventually became popular in France, where it is known as sabayon. Zabaglione or sabayon is a delicate sauce of foamed egg yolks, sugar, and wine. (Marsala is traditional in the Italian version, and Champagne or dry white wine is preferred in the French version.) The yolks are whipped vigorously as they cook over simmering water until a dense, thick foam develops. Whipping allows the incorporation of air, which creates a foam. The following recipe for Zabaglione with Fresh Berries has been adapted from The Culinary Institute of America's Baking and Pastry, Mastering the Art and Craft.Note: If desired, whip 6 fl oz of heavy cream to medium peaks and fold into cooled zabaglione.
Provided by NcMysteryShopper
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine the egg yolks, sugar, and Marsala in a bowl. Whip together, using a hand-held balloon whisk, until thoroughly blended. Place the bowl over a pot of simmering water and heat, whisking constantly, until the mixture is thick, foamy and has reached 165 degrees F.
- Cool slightly and serve immediately or transfer the zabaglione to a container. Cover with plastic wrap placed directly on the surface to prevent a skin from forming. Zabaglione may be served warm or at room temperature.
- Serving Size: 1/2 cup zabaglione with 2/3 cup berries.
Nutrition Facts : Calories 230.6, Fat 6.6, SaturatedFat 2.1, Cholesterol 262.2, Sodium 13.1, Carbohydrate 36.1, Fiber 10, Sugar 26.1, Protein 6
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
CLASSIC ZABAGLIONE
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
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.
ZABAGLIONE
Provided by Jonathan Reynolds
Categories dessert
Time 20m
Yield About 3 1/2 cups
Number Of Ingredients 6
Steps:
- Combine the eggs, sugar and Marsala in the top of a double boiler over simmering water and whisk until thick and frothy. Place the bowl in an ice bath to cool. Blend in the cookies and whipped cream and then the liquor. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 83 milligrams, Sugar 13 grams, TransFat 0 grams
ZABAGLIONE WITH FRESH PEACHES AND RASPBERRIES
This recipe for zabaglione, a traditional custard dessert, comes from "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Bring a medium pot of water to a boil. Prepare an ice-water bath. Place peaches in boiling water and cook 10 seconds. Drain, and immediately transfer peaches to ice-water bath. Remove peels using your fingers or a paring knife. Slice peaches in half and remove pit; set aside.
- In a heatproof bowl set over (but not touching) simmering water, add egg yolks, Marsala, and sugar. Beat until mixture is creamy and thick, about 4 minutes. Remove from heat.
- Divide peach halves evenly between 4 plates. Fill peach halves with berries and spoon over zabaglione. Serve immediately.
More about "blackberry zabaglione recipes"
ZABAGLIONE | RECIPES | DELIA ONLINE
From deliaonline.com
BLACKBERRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE ZABAGLIONE- ITALIAN CUSTARD (QUICK & EASY)
From hardcoreitalians.blog
AN ITALIAN DESSERT - THE ZABAGLIONE - SUGAR AND CHARM
From sugarandcharm.com
10 BEST QUICK BLACKBERRY DESSERT RECIPES | YUMMLY
From yummly.com
ZABAGLIONE RECIPE | SAVEUR
From saveur.com
ZABAGLIONE WITH STRAWBERRIES RECIPE | MYRECIPES
From myrecipes.com
AUTHENTIC ITALIAN ZABAGLIONE RECIPE WITH FRESH BERRIES
From gogogogourmet.com
RANDOM RECIPE IDEA FOR DINNER | BLACKBERRY-ZABAGLIONE-INGREDIENTS
From reciperoulette.tv
PERSONAL RECIPE: BLACKBERRY ZABAGLIONE RECIPE
From personalrecipe.blogspot.com
BLACKBERRY ZABAGLIONE
From crecipe.com
HOW TO MAKE THE PERFECT ZABAGLIONE – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
HOW TO MAKE ZABAGLIONE: THE MAGICAL ITALIAN DESSERT YOU NEED TO …
From tasteofhome.com
ZABAGLIONE - YUM TASTE
From yumtaste.com
ZABAGLIONE RECIPES - BBC FOOD
From bbc.co.uk
MIXED BERRY ZABAGLIONE | CANADIAN LIVING
From canadianliving.com
ZABAGLIONE | RECIPES | FUSTINI'S OILS AND VINEGARS
From fustinis.com
ZABAGLIONE WITH FRESH BERRIES RECIPE | MYRECIPES
From myrecipes.com
ZABAGLIONE WITH FRESH MIXED BERRIES - KITCHEN FRAU
From kitchenfrau.com
BLACKBERRY ZABAGLIONE RECIPE | YUMMLY | RECIPE | BBC GOOD FOOD …
From pinterest.com
BLACKBERRY ZABAGLIONE
From slideshare.net
ZABAGLIONE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
EXQUISITE ZABAGLIONE - BELBERRY
From belberry.com
ZABAGLIONE RECIPE | ITALIAN RECIPES | PBS FOOD
From pbs.org
ZABAGLIONE - LIDIA
From lidiasitaly.com
CREAMY ZABAGLIONE DESSERT WITH SWEET CARAMELIZED FIGS - ETALK
From more.ctv.ca
ZABAGLIONE WITH FRESH BERRIES RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
BLACKBERRY ALMOND CAKE WITH MOSCATO ZABAIONE
From girlinthelittleredkitchen.com
VANILLA ZABAGLIONE WITH RASPBERRIES RECIPE - FOOD & WINE
From foodandwine.com
CLASSIC ZABAGLIONE - BETTER HOMES & GARDENS
From bhg.com
STRAWBERRY ZABAGLIONE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
CREAMY ITALIAN ZABAGLIONE RECIPE - THE SPRUCE EATS
From thespruceeats.com
FOODIE | CREATE . SHARE . EAT
From sm-foodie.herokuapp.com
ZABAGLIONE - ALTON BROWN
From altonbrown.com
ZABAGLIONE WITH BERRIES - DOLCE VITA
From viaumbriablog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love