Zabaglione #7
- 6 Egg yolks
- 1/3 c Sugar; or to taste
- 1 pn Salt
- 1/2 c Marsala wine (see note)
From: rme1@cornell.edu (Renee)
Date: Thu, 5 Aug 1993 12:46:28
It is spelled zabaglione. It is also called Sabayon.
NOTE: 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.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Date: Thu, 5 Aug 1993 12:46:28
It is spelled zabaglione. It is also called Sabayon.
NOTE: 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.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
