COLD ZABAGLIONE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Fit a bowl over a saucepan of barely simmering water, and put the egg yolks and sugar into the bowl.
- Using an electric whisk, start whisking the yolks and sugar over the simmering water. The mixture should become pale and thick like super-aerated double cream, and by the end it should have at least tripled in volume and be exuberantly frothy. This could take up to 15 minutes.
- Continue whisking as you slowly pour in the Prosecco; you should then have a soft, billowing mass. Remove the bowl from its pan of simmering water, and place on a cold surface or stand it in a pan of cold water, and whisk until cool. Then whisk the whipping cream and fold into the egg mixture. Pour into 2 glasses, garnish with chocolate shavings, if using, and serve.
SABAYON
Sabayon is a creamy yet dairy-free dessert. Use an oversized bowl to allow room for the balloon whisk. Whisk in large, gentle strokes rather than furiously; you're trying to give the mousse time to cook.
Provided by azelias kitchen
Categories World Cuisine Recipes European French
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
- Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 15.2 g, Cholesterol 204.8 mg, Fat 4.4 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 9.8 mg, Sugar 13.8 g
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
Steps:
- Fill the base of a double boiler with 1/2 inch water and put it over medium heat. In the top of a double boiler, whisk together the egg yolks and sugar until pale and thick -- this will take about 3 minutes of vigorous whisking.
- When the water comes to a simmer, whisk the Marsala into the eggs and set the top pan over the simmering base. Continue whisking, scraping the entire base of the pan as you go. The zabaglione will become fluffy and foamy and will begin to gain in volume. Remove from the heat and continue whisking so it doesn't overcook. Return to the heat if you need to. It is done when it clings to a spoon like a loose pudding. Spoon into 4 small glass dishes or low stemmed glasses. Serve warm or chilled, with a dish of biscotti.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 15 milligrams, Sugar 25 grams
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.
CLASSIC SABAYON AND ZABAGLIONE
A dessert on its own, or served with berries or baked puddings, sabayon is like champagne in sauce form: its tiny bubbles almost audibly fizz and pop as your tongue wraps around each luscious spoonful. "Sabayon" is a French transliteration of the Italian "zabaglione," originally made with one tablespoon sugar and two tablespoons Marsala per egg yolk; French versions typically use white wine instead of the sweeter Marsala, and increase the liquid by 50% for a softer, lighter cream.
Provided by R. L. Wallace
Categories Dessert
Time 7m
Yield 2 1/2 cups, 2-4 serving(s)
Number Of Ingredients 4
Steps:
- In a zabaglione pan (or a metal bowl or round-bottomed double boiler), whisk together the yolks and sugar until lighter in color; then stir in the wine.
- Se the pan or bowl over a smaller pan of simmering water, and whisk until the mixture swells and thickens into a stable foam; it is ready when the wires of the whisk start leaving light traces between strokes. The water in the lower pan should be actively simmering but not boiling violently, and should not touch the bottom of the upper pan. There's no need to beat hard; just use a gentle back-and-forth wrist motion, getting all over the pan so the mixture doesn't overcook on the bottom and sides. Don't cook past the "light traces" stage, or the sabayon may lose volume and become dense instead of airy.
- Off heat, whisk in the Grand Marnier (or rum, kirsch, or whatever). Serve immediately.
- For an Italian zabaglione, reduce the sugar to 1/4 cup, and use 1/2 cup of dry Marsala.
Nutrition Facts : Calories 472.9, Fat 9, SaturatedFat 3.2, Cholesterol 419.6, Sodium 20.7, Carbohydrate 78.5, Sugar 76, Protein 5.5
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
More about "zabaglione sauce recipes"
ZABAGLIONE RECIPE | ITALIAN RECIPES | PBS FOOD
From pbs.org
ZABAGLIONE - ITALIAN CUSTARD - FOR THE FEAST - FOR THE …
From forthefeast.com
AN EASY, FOUR-INGREDIENT ZABAGLIONE RECIPE | WINE …
From winemag.com
ZABAGLIONE (BOOZY ITALIAN DESSERT SAUCE) - BROWNIE …
From browniebites.net
OLIVE OIL SABAYON SAUCE RECIPE | HEALTHY HOLLANDAISE
From feedmephoebe.com
SABAYON: THE CUSTARDY ITALIAN SAUCE YOU CAN MAKE …
From food52.com
CREAMY ITALIAN ZABAGLIONE RECIPE - THE SPRUCE EATS
From thespruceeats.com
ZABAGLIONE - LIDIA
From lidiasitaly.com
HOW TO MAKE ZABAGLIONE | FOOD & WINE
From foodandwine.com
ZABAGLIONE RECIPE | CREMA ALLO ZABAIONE - RECIPES FROM ITALY
From recipesfromitaly.com
5/5 (9)Total Time 25 minsCategory Dessert RecipesCalories 255 per serving
CHAMPAGNE SAUCE AKA ZABAGLIONE SAUCE RECIPE - RECIPETIPS.COM
From recipetips.com
HAROSET CAKE WITH ZABAGLIONE SAUCE RECIPE | EATINGWELL
From eatingwell.com
ZABAGLIONE SAUCE RECIPE | CDKITCHEN.COM
From cdkitchen.com
HOW TO MAKE ZABAGLIONE RECIPE | BON APPéTIT
From bonappetit.com
SUMMER FRUIT WITH ZABAGLIONE SAUCE RECIPE | MYRECIPES
From myrecipes.com
GET AN AUTHENTIC RECIPE FOR ZABAGLIONE FROM AN ITALIAN TRATTORIA
From verovinogusto.com
ZABAGLIONE SAUCE - SWEETS AND DESSERTS RECIPES
From sweetsndesserts.com
ITALIAN ZABAGLIONE SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
RECIPE FOR ZABAGLIONE SAUCE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
BEST ITALIAN LIMONCELLO ZABAGLIONE RECIPE—HOW TO MAKE …
From parade.com
ZABAGLIONE RECIPE - SERIOUS EATS
From seriouseats.com
ZABAGLIONE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
ITALIAN ZABAGLIONE RECIPE - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
ZABAGLIONE WITH STRAWBERRIES RECIPE - F&W TEST KITCHEN | FOOD
From foodandwine.com
AMARETTO ZABAGLIONE RECIPE | BON APPéTIT
From bonappetit.com
HOW TO MAKE ZABAGLIONE: THE MAGICAL ITALIAN DESSERT YOU NEED TO …
From tasteofhome.com
ZABAGLIONE SAUCE RECIPES ALL YOU NEED IS FOOD
From tutdemy.com
CLASSIC ZABAGLIONE - BETTER HOMES & GARDENS
From bhg.com
ZABAGLIONE RECIPES - BBC FOOD
From bbc.co.uk
ZABAGLIONE SAUCE - THE VEGGIE TABLE
From theveggietable.com
ZABAGLIONE RECIPE WITH MIXED BERRIES | DRISCOLL'S
From driscolls.com
ZABAGLIONE SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ZABAGLIONE RECIPE | SAVEUR
From saveur.com
HAROSET CAKE WITH ZABAGLIONE SAUCE RECIPE
From recipeland.com
ZABAGLIONE RECIPE & HISTORY - ALL YOU NEED TO KNOW!
From philosokitchen.com
POUND CAKE WITH LIMONCELLO ZABAGLIONE – GIADZY
From giadzy.com
CLASSIC SABAYON RECIPE (ELEGANT FRENCH DESSERT) - HOMEMADE
From homemadeandyummy.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 #low-protein #healthy #sauces #desserts #condiments-etc #eggs-dairy #easy #european #eggs #stove-top #dietary #low-sodium #low-carb #sweet-sauces #low-in-something #equipment
You'll also love