Grapefruit Zabaglione With Mixed Berries Recipes

ZABAGLIONE WITH MIXED FRESH BERRIES

Steps:

• In a steel bowl add the egg yolks, sugar, and coffee and whisk over a pot of boiling water, the bottom of the bowl not touching the water. Whisk the mixture until well blended and creamy. If the temperature becomes too hot, remove the mixing bowl from the boiling water. You do not want to cook the eggs you just want them to be silky, creamy, and frothy. Divide the berries among 4 glasses or serving bowls and drizzle the zabaglione over the fresh berries.

GRAPEFRUIT ZABAGLIONE WITH MIXED BERRIES

Steps:

• In a large bowl, toss the berries together. Spoon the berries into 4-6 serving bowls and set aside.
• 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.
• 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}
• Spoon the warm zabaglione over the berries. Top with grapefruit zest. Serve immediately.

HONEY ZABAGLIONE WITH GRAPEFRUIT

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.

GRAPEFRUIT ZABAGLIONE

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.

ZABAGLIONE WITH FRESH BERRIES

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.

VIN SANTO ZABAGLIONE WITH ORANGE AND GRAPEFRUIT

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.