TRADITIONAL ZABAGLIONE
This traditional Italian Custard desert is amazingly delicious and simple. Not only that, but it's so versatile. The reason why I love this recipe and am posting it is b/c I want you all to make up your own. This recipe is best served w/ fresh fruit, berries especially. It can be served warm and cold. I prefer it cold b/c it can tend to have an "eggy" taste warm. When served warm it is more of a sauce. When cold, it is quite thick, almost like a Creme.
Provided by Curb Side MD
Categories Dessert
Time 15m
Yield 3 cups, split., 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Set up for a double boiler, making sure that the water in the bottom vessel is not contacting the top vessel. It will scramble your custard if the water touches the top bowl.
- In the top bowl, before setting it above the boiling water, mix all of the ingredients together with a kitchen mixer for at least two minutes. The mixture will thicken slightly and become a bit creamy. Add as much sugar as you like. The more sugar, the riching it will be.
- Once all the ingredients are well mixed, put the double boiler and continue mix with the mixer. DO NOT STOP MIXING, not for a second. If you stop mixing, your custard will scramble.
- Continue cooking until the custard thickens and is 3-4 times it's original size. It will be very airy and even appear similar to that of whip cream.
- Once it has reached the above stage remove it from the heat. If serving it warm, drizzle over fruit and serve. If serving cold, place the bowl in an ice bath and continue mixing until the custard is at least room temperature.
- Once the custard is room temp, spoon the custard into the serving dishes and cover with plastic wrap. Martini glasses make great serving dishes.
- Place the plastic wrap directly on the custard. This will prevent a skin from forming on the top of your custard.
- Chill for 3-6 hours.
- Once chilled and firm, place the fresh berries on top of the custard and serve.
- Enjoy!
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
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.
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
ZABAGLIONE
Provided by Faith Heller Willinger
Categories Berry Egg Dessert Quick & Easy Low Sodium Spring
Yield Serves 4
Number Of Ingredients 4
Steps:
- Place ingredients in a 2-quart pot (copper is nice but not essential). If you want to duplicate Cesare's paiolo, which is a pot with a rounded bottom, use a copper or stainless-steel bowl, holding the edge with a pot holder.
- Beat ingredients with a hand mixer at high speed until foamy. Place over medium heat and continue beating. The mixture will thicken and increase greatly in volume. When mixture feels warm, remove the pot from heat. Continue beating, periodically placing the pot back over heat and quickly removing the pot again once the mixture is warm. Do not overheat it or you will curdle the eggs. Practice makes perfect. When ready, the zabaglione will be thick, foamy, and warm - but not hot - to the touch.
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
More about "traditional zabaglione recipes"
CLASSIC ZABAGLIONE - BETTER HOMES & GARDENS
From bhg.com
4.5/5 (4)Total Time 28 minsServings 2Calories 101 per serving
- In a large bowl combine egg yolks and sugar. Beat with an electric mixer on medium to high speed until the mixture is thick and lemon-colored and the sugar is dissolved. Beat in Marsala, salt, and, if desired, nutmeg.
- Transfer mixture to the top of a double boiler. Place over gently boiling water (upper pan should not touch water). Cook, beating constantly with the electric mixer on medium speed, about 13 minutes or until mixture is thick, triple in volume, and an instant-read thermometer inserted in center of mixture registers 145°F and holds that temperature for 3-1/2 minutes (or until thermometer registers 165°F). Stir in vanilla. Serve immediately or chill completely before serving.
ZABAGLIONE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Category Dessert, Quick And Easy, Custard, PuddingCalories 284 per serving
ZABAGLIONE RECIPE | CREMA ALLO ZABAIONE - RECIPES FROM ITALY
From recipesfromitaly.com
5/5 (9)Total Time 25 minsCategory Dessert RecipesCalories 255 per serving
HOW TO MAKE ZABAGLIONE | FOOD & WINE
From foodandwine.com
TRADITIONAL ZABAGLIONE RECIPE : VIEW +25 COOKING VIDEOS
From pioneerwomanmushrooms.galeborg.com
CREAMY ITALIAN ZABAGLIONE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEMONY BERRY ZABAGLIONE RECIPE | MYRECIPES
From myrecipes.com
BEST ITALIAN LIMONCELLO ZABAGLIONE RECIPE—HOW TO MAKE ZABAGLIONE
From parade.com
ZABAGLIONE CREAM: RECIPE AND VARIATIONS | RIVARENO
From rivareno.com
AUTHENTIC ITALIAN ZABAGLIONE RECIPE WITH FRESH BERRIES
From gogogogourmet.com
ZABAIONE - TRADITIONAL AND AUTHENTIC ITALIAN RECIPE | 196 FLAVORS
From 196flavors.com
ZABAIONE AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
ZABAGLIONE RECIPES - FOOD NETWORK
From foodnetwork.com
CLASSIC ZABAGLIONE - FOOD NEWS
From foodnewsnews.com
ZABAIONE DESSERT RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
ZABAGLIONE RECIPE - LOS ANGELES TIMES
From latimes.com
ZABAIONE RECIPE: A DELICIOUS & EASY TREAT TO PREPARE FOR THE …
From the-bella-vita.com
TRADITIONAL ZABAGLIONE RECIPE / WATCH RECIPE VIDEOS
From greenbeansrecipe.blogspot.com
TRADITIONAL ZABAGLIONE RECIPE - BAICOLI - TRADITIONAL ITALIAN RECIPE ...
From ketogenic-pills.jenpros.com
ZABAGLIONE | RECIPES | DELIA ONLINE
From deliaonline.com
ZABAGLIONE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
ZABAGLIONE RECIPE : SBS FOOD
From sbs.com.au
HOW TO MAKE ZABAGLIONE: THE MAGICAL ITALIAN DESSERT YOU NEED TO …
From tasteofhome.com
AN EASY, FOUR-INGREDIENT ZABAGLIONE RECIPE | WINE ENTHUSIAST
From winemag.com
ZABAGLIONE RECIPES - BBC FOOD
From bbc.co.uk
ZABAGLIONE WITH STRAWBERRIES - SAVOR THE BEST
From savorthebest.com
MAKE AHEAD ZABAGLIONE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ZABAGLIONE RECIPE & HISTORY - ALL YOU NEED TO KNOW!
From philosokitchen.com
HOW TO MAKE THE PERFECT ZABAGLIONE – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
HOW TO MAKE ZABAGLIONE- ITALIAN CUSTARD (QUICK & EASY)
From hardcoreitalians.blog
ZABAGLIONE - ELEGANT ITALIAN CREAM - AN ITALIAN DISH
From anitaliandish.com
ITALIAN ZABAGLIONE RECIPE - DELICIOUSLY CREAMY OLD WORLD DESSERT
From homemade-dessert-recipes.com
EASY ZABAGLIONE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
VOV: THE EASY RECIPE FOR ZABAGLIONE LIQUEUR - LA CUCINA ITALIANA
From lacucinaitaliana.com
EASY ZABAGLIONE RECIPE BY DINO JOANNIDES - THE HAPPY FOODIE
From thehappyfoodie.co.uk
ITALIAN ZABAGLIONE RECIPE - THE IDEA ROOM
From theidearoom.net
ITALIAN WARM CUSTARD | ZABAGLIONE (WITHOUT ALCOHOL)
From spicebangla.com
ZABAGLIONE WITH BERRIES | ITALIAN CUSTARD DESSERT - THE FOODIE AND …
From thefoodieandthefix.com
ZABAGLIONE - ITALIAN DESSERT CUSTARD - RECIPE WINNERS
From recipewinners.com
TRADITIONAL TIRAMISU RECIPE - COOKING WITH MAMMA C
From cookingwithmammac.com
AN ITALIAN DESSERT - THE ZABAGLIONE - SUGAR AND CHARM
From sugarandcharm.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 »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #5-ingredients-or-less #desserts #eggs-dairy #easy #european #refrigerator #dinner-party #puddings-and-mousses #italian #eggs #stove-top #dietary #low-sodium #inexpensive #low-in-something #taste-mood #sweet #equipment
You'll also love