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| Zabaglione |
| Author: |
Renee (08/05/93) |
In article <1993Aug5.005645.334@julian.uwo.ca> lmanning@next2god.heart.rri.uwo.ca (Laura Manning) writes:
>Does anyone have a recipe for this mysterious concoction?
It is spelled zabaglione. It is also called Sabayon.
Ingredients:
6 egg yolks
1/3 cup sugar, or to taste
pinch of salt
1/2 cup marsala wine or other wine or spirit (eg. sherry, Madeira, vermouth,
sparkling or dessert wine) or combine wine with a spirit such as bourbon,
rum, or Calvados, or other brandy, or add a favorite liqueur such as praline
or Frangelico. Citrus juice and zest, vanilla, or ground ginger or other
spices may be added along with the wine.
In a round-bottomed copper zabaglione pan or the top pan of a double boiler,
bombine the egg yolks, sugar and salt. Using a wire whisk or hand-held
mixer, beat until the eggs are pale and creamy, about 3 minutes. Slowly
whisk in the wine.
Place over gently simmering (not boiling) water. Continue to beat
constantly until the custard is thick and doubled in volume, 5 to 8 minutes;
it should just hold its shape. Spoon into stemmed glasses or pour into
custard cups and serve warm.
Makes 4 servings.
VARIATIONS: For a lighter custard, beat 6 egg whites until stiff peaks
form. Fold them into the warm custard just before serving.
For a cold dessert that holds its shape, remove the warm custard from the
heat and place the pan in a bowl of ice cubes to cool rapidly. beat 2 cups
heavy (whipping) cram until it holds its shape. Using a rubber spatula,
fold the whipped ream into the custard. Cover and chill or freeze. Remove
from the freezer a few minutes before serving.
Serve with fresh beries, sliced peaches or nectarines, poached pears, or
candied fruits. Or offer biscotti or other cookies for dipping into the
custard.
>thanks in advance
Your welcome.
Renee
I'm never wrong, but reality
doesn't always agree with me.
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