Moscato Zabaglione With Strawberries Recipes
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
MOSCATO D'ASTI ZABAGLIONE
Number Of Ingredients 5
Steps:
- Split the vanilla bean in half lengthwise and, using a paring knife, scrape the seeds and pulp into a medium saucepan. Add the vanilla pod, sugar, and 1/3 cup water. Bring to a boil over high heat, then reduce the heat to medium and cook, without stirring, to a light caramel. Add the Moscato (don't worry when the caramel seizes up; it will remelt). Reduce the mixture to 1 cup and remove the vanilla pod.
- Whisk the egg yolks together in a large mixing bowl. Whisk a few tablespoons of the Moscato caramel into the egg yolks to temper them. Slowly, add another quarter or so of the mixture, whisking constantly. At this point, you can add the rest of the Moscato caramel in a slow steady stream, whisking all the time.
- Place the mixture in a double boiler, and cook over low heat about 6 minutes, whisking continuously, until it's thick and light in color and forms ribbons when it falls from the whisk. Cool in a stainless steel bowl in the refrigerator for at least 30 minutes.
- When you're ready to serve, whip the cream in a stand mixer fitted with the whisk attachment at high speed until it holds stiff peaks. Fold the whipped cream carefully into the custard base. Serve the zabaglione in a beautiful bowl.
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- Whisk together the egg yolks and sugar in a medium nonreactive metal bowl until completely combined. Set bowl over a medium pot of gently simmering water over enough heat to keep the water simmering.
- Continue whisking until mixture is light and foamy, almost tripled in volume, and begins to thicken to the consistency of cake batter - about 10 minutes. If I raise the whisk from the custard, and drizzle a figure eight on top of the batter, the figure eight remains for 8-10 seconds before completely dissipating into the batter.
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