Zabaione De Morango Recipe 455

ZABAIONE CON CREMA: ZABAGLIONE WITH CREAM

Steps:

• Put the egg yolks in a stainless steel bowl. Whisk in the sugar, and Vin Santo wine or Marsala.
• Bring water to a boil in a saucepan. Lower the heat and place the steel bowl over but not touching the water. Whisk the yolk mixture for 8 minutes, or until it becomes light and creamy. Monitor the heat, otherwise you'll end up with scrambled eggs. Set aside and let cool.
• In another bowl, whip the cream with a hand mixer.
• Gently fold the zabaione into the whipped cream with a rubber spatula, and place in the refrigerator for about 30 minutes, or until ready to serve. Serve in glasses with blueberries on top.

ZABAGLIONE

Steps:

• Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.
• Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.
• Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
• Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.

ZABAIONE

Steps:

• In top of double boiler, combine all ingredients.
• Place over hot water and beat constantly until frothy, smooth and slightly thick.
• Serve plain or on spong cake.
• Delicious hot or cold.

ZABAGLIONE

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.

ZABAIONE DE MORANGO RECIPE - (4.5/5)

Steps:

• Lave os morangos, reservar 4 para a decoracao, limpe, escorra bem e corte ao meio. Para a zabaione: Misture as gemas com o acucar, amido e misture o vinho em uma tigela de metal e bata sobre um banho maria quente (a agua noo deve ferver!) cerca de 12 min. ate obter um creme grosso e esbranquicado. Despeje a zabaione uniformemente sobre os morangos (que ja devem de estar em copos de sobremesa), decore com morangos que reservou e erva-cidreira.