Moscato Zabaglione With Strawberries Recipes

MOSCATO ZABAGLIONE WITH STRAWBERRIES

Steps:

• Find a medium-sized heatproof bowl and a saucepan that the bowl sits snuggly into. One third fill the saucepan with water and then sit the bowl back on top. Remove the bowl and check that it isn't wet underneath. If it is wet, remove a little bit of water until the bowl is sitting above the water in the pan and not in it. Leave the water in the pan for now and place the bowl on the bench.
• To the bowl add the yolks, sugar and the Moscato and whisk it all together until it's well combined and frothy.
• Over a high heat, bring the water in the saucepan to a boil and then turn the heat down to medium/low or to where the water is just simmering/softly boiling (if the water is too hot it'll cause the egg mixture to scramble).
• Place the bowl back on top and slowly whisk it until the Zabalione has thickened, it should have tripled in volume and look like softly whipped cream (around 8 minutes). When it's ready the whisk 'lines' will remain for at least 3 seconds before they dissolve away. It will be nice and smooth with a little shine to it.
• Whilst it's still warm, spoon it over your strawberries and garnish it with a sprig of angelica, a mint sprig or some Borage flowers.

ZABAGLIONE WITH FRESH STRAWBERRIES

Steps:

• Prepare an ice bath with a large bowl filled with ice and a little water. Set aside.
• Set up a double boiler with a heat-proof bowl set on top of a 4-quart pot with 1 to 2 inches of simmering water. The water should not touch the bottom of the bowl. Off of the heat, add the sugar and egg yolks and whisk together until they lighten. Whisk in the prosecco and rum, if using.
• Put the bowl over the simmering pot and whisk constantly until the mixture thickens and becomes thick and frothy, 3 to 5 minutes. You'll know it's done if it forms a ribbon (figure 8) when drizzled back into the bowl. Remove from the heat and set in the ice bath to cool.
• Meanwhile whip the cream to soft peaks and set aside. When the zabaglione is cooled, add a spoonful of the cream to the zabaglione to lighten it and stir with a whisk. Gently fold in the remaining cream in 2 intervals.
• Put the halved strawberries into 4 dessert bowls. Spoon over the zabaglione and serve immediately.

STRAWBERRIES SERVED WITH HONEY ZABAGLIONE

Steps:

• Make the zabaglione:
• In a large stainless-steel bowl or the top pan of a double boiler, whisk the egg yolks with the honey until blended. Set the bowl over--not touching--simmering water and whisk vigorously until the mixture lightens in color and thickens and the whisk leaves a trail, about 3 minutes. Add the wine and continue whisking constantly until the mixture is pale, thick, and greatly expanded in volume, about 10 minutes. The mixture will curdle if it gets too hot, so whisk it off the heat for a few seconds if you fear the eggs are cooking too fast.
• When the zabaglione is light, fluffy, and capable of holding a soft peak, transfer the bowl to a larger bowl filled with ice water to cool the zabaglione quickly. When cool, fold in the yogurt. Use immediately or cover and refrigerate for up to 2 days.
• Serve fresh strawberries on plates and put a dollop of zabaglione alongside.