Zabaglionesauce Recipes

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.

FROZEN ZABAGLIONE

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.

CHEF JOHN'S ZABAGLIONE

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.

SABAYON

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.

CLASSIC SABAYON AND ZABAGLIONE

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.

ZABAGLIONE

Steps:

• Whisk yolks and sugar in a medium glass bowl until creamy, about 5 minutes.
• Set bowl over a pan of barely simmering water. Add Marsala; whisk until mixture almost doubles in volume, about 15 minutes, scraping down sides of bowl as needed. Serve with pepper cookies.

ZABAGLIONE

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.

CLASSIC ZABAGLIONE

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.

CHAMPAGNE ZABAGLIONE WITH FRESH FRUIT COMPOTE

Steps:

• For zabaglione:
• Whisk Champagne, sugar, yolks and corn syrup in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture has tripled in volume and candy thermometer registers 160°F., about 10 minutes. Remove from over water. Using electric mixer, beat zabaglione until completely cool, about 5 minutes.
• Beat cream to soft peaks in medium bowl. Fold cream into cooled zabaglione. Chill until ready to use. (Can be prepared 1 day ahead. Cover and keep refrigerated. Stir lightly to lessen texture before serving.)
• For fruit compote:
• Using small sharp knife, cut off peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments. (Oranges can be prepared 6 hours ahead. Cover; refrigerate.)
• Using tip of vegetable peeler, cut out eyes from pineapple; discard eyes. Dice pineapple. Combine pineapple, quartered strawberries, kiwis and pear in large bowl. Mix in oranges.
• Spoon fruit into 6 stemmed glasses. Pour 1 tablespoon Champagne over fruit in each goblet. Top fruit with zabaglione. Garnish each serving with whole strawberry and serve immediately.