Zabaglione, is a boozy Italian custard found predominately in Italian American restaurants. Zabaglione is made with three basic ingredients; eggs, sugar & liquor, and requires just a tiny bit of work. It makes a wonderful last minute dessert as it is best served warm. The recipe can be doubled or tripled to serve a crowd, and modified to include fresh fruit.
The Spirit
In Piedmont, where Zabaglione is said to have originated, Moscato is often the spirit of choice. Though in American you will most often see Zabaglione made with Marsala. I however prefer using a good Limoncello, like Pallino, for a more refreshing taste.
The Equipment
As with anything you make it is important to use the correct equipment. A round flat bottomed glass bowl is ideal; as it heats evenly which will prevent the Zabaglione from overcooking and turning into scrambled eggs.
Next choose a pot that for your water bath, that will fit the bottom and about half the sides of your bowl, snugly without the bowl tilting from one side to the other. Finally make sure your pot is tall enough to simmer at least 4 inches or so of water, with a good inch of space between the water and the bottom of the bowl. It is important to make sure the bottom of the bowl does not touch the water.
You will also need is a large sturdy whisk or a hand blender with one beater attached.
For Serving
Although you will want to spoon this delicious custard over everything the more traditional way is serving in a tall wine or flute type glass. If you choose to include fruit that should go at the bottom of the glass with the Zabaglione served over top. Another option is to layer the Zabaglione between pieces of homemade pound cake.
Limoncello Zabaglione
Fruit of choice
5 egg yolks
1 whole egg
1⁄2 cup sugar
1 cup Pallino limoncello
2 tablespoons heavy cream (optional)
Divide the fruit between 6 cups.
Place a glass bowl over a large pot of water to make sure the bowl fits securely and the bottom doesn’t touch the water.
Remove the bowl and bring the water to a simmer over medium heat.
Place the egg yolks, whole egg and sugar in the glass bowl. Whisk together for about 3 minutes, until pale yellow and well-blended. Carefully, place the bowl over the simmering water.
Whisk continuously for about 10 minutes, or until the mixture coats the back of the spoon.
Add the Limoncello and whisk continuously for about 10 minutes, or until the mixture is the consistency of a medium-thick pastry cream.
If you are using the heavy cream, whisk it in now, until blended. Carefully, remove the bowl from the heat.
Spoon the zabaglione over the berries in the wine glasses. Serve immediately.
No comments:
Post a Comment