Rum Zabaglione With Strawberries And Amaretti Recipes

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.

RUM ZABAGLIONE WITH STRAWBERRIES AND AMARETTI

Steps:

• Prepare the strawberries: In a bowl, toss the strawberries with the sugar and the rum and let macerate 20 minutes.
• Divide among 4 goblets and sprinkle each serving with 1 tblsp of crushed amaretti.
• Make zabaglione: In a large, heatproof bowl, beat yolks with sugar until thick and pale, about 8 minutes.
• Set bowl over a pan of simmering water, ensuring that bowl is not actually on the surface of the water, and beat with mixer for 1 minute.
• Add wine and rum in a slow, steady stream, beating constantly, and beat mixture at high speed for 6-10 minutes, or until it is very light and thickened and beater leaves a pattern in its wake.
• Remove bowl from pan and beat 1 minute longer.
• Spoon zabaglione into goblets and sprinkle with remaining amaretti.
• Serve immediately.

ZABAGLIONE WITH STRAWBERRIES AND AMARETTI CRUMBS

Steps:

• Bring water to a boil in the bottom of a double boiler. Whisk the yolks with the sugar until the mixture turn light yellow color and the sugar is totally incorporated. Add the Marsala slowly, mixing steadily. When the water is boiling, turn off the heat and set the pan with the yolk mixture over it. Continue whisking the mixture constantly until it is very thick and fluffy (about 5 minutes). Let it cool completely before adding the cream. Whip the cream with the sugar until it is thick but soft. Gently, fold the zabaglione into the cream. Wash the strawberries and carefully cut them in quarters. Add the sugar and balsamic vinegar and le it sits for 10 minutes. Mix everything together until the sugar is totally dissolved. To assemble the desserts 1 cup of amaretti crumbs Fill a brandy cup half way with the strawberries. Add the zabaglione to the top. Garnish with amaretti crumbs.

MAKE-AHEAD ZABAGLIONE WITH AMARETTI

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.

AMARETTO ZABAGLIONE

Steps:

• Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total. Remove mixture from over water. Add cream and whisk until incorporated. Serve warm or chilled.
• (If serving chilled, zabaglione can be prepared 1 day ahead and refrigerated. Rewhisk before serving.)

MARSALA ZABAGLIONE WITH STRAWBERRIES

Steps:

• Before hand, chill 4 serving cups (I like using cocktail glasses).
• Bring 2-3 inches of water in a medium saucepan to a steady simmer.
• In the meantime, take each chilled glass and dip the rim into a small bowl of tap water, and then onto a plate strewn with sugar (each glass will have a sugar rim!). Divide the strawberries evenly and out in cups.
• Whisk the egg yolks and sugar together in a glass, heat resistant bowl until frothy.
• At this point the water should be simmering and emitting a continuous flow of steam. Place egg yolk mixture in glass bowl on top of simmering pan, creating a double boiler. Whisk continuously. Make sure the bowl and water do not touch and that the yolk does not cook. Whisk in the marsala wine a little at a time until mixture doubles or triples in volume over heat. This should take about 5 minutes of whisking (a good workout!). It is done when the consistency becomes a soft mousse. If you are having trouble or your arm gets tired, you can also use a hand held mixer. Immediately spoon the zabaglione over the strawberries and serve.