BLACKBERRY ZABAGLIONE
Provided by phenomenal
Time 29m
Yield 6
Number Of Ingredients 10
Steps:
- Spoon 1 1/2 cup of the blackberries into six (6 ounce size) wine glasses. They should each be half full. Push the remaining blackberries through a sieve to yield 8 tablespoons of puree. In a saucepan, bring the white wine to a boil. Add the maple syrup, almond extract and vanilla. Stir in the cornstarch paste, bring to a boil and stir. In a medium saucepan, bring the water to a boil. Set a round copper bowl in the saucepan, giving a double-boiler effect and reduce the heat to a simmer. Now combine the egg substitute and castor sugar in the bowl and beat until the consistency is thick and creamy, like a frothy pudding (A copper bowl is essential: the chemical action is the secret to getting the custard consistency!). Slowly whisk the syrup mixture into the sweetened egg substitute. Add 6 tablespoons of the blackberry puree and beat well over heat to combine. Pour the custard over the blackberries in the wine glasses. Top with the remaining blackberry puree and serve hot.
ZABAGLIONE WITH BERRIES
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 quart sliced strawberries with 1 tablespoon sugar in a bowl; let macerate 10 minutes. Put 5 egg yolks, 1 egg white, 3 tablespoons sugar, 1 tablespoon marsala wine, 1/2 teaspoon vanilla and a pinch of salt in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water (do not let the bowl touch the water) and whisk vigorously over medium to medium-high heat until thick and creamy, 8 to 10 minutes. Immediately pour over the berries and serve with biscotti.
BLACKBERRY ZABAGLIONE
Italian zabaglione is lovely rippled with a few crushed berries for a quick, outstanding dessert
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 15m
Number Of Ingredients 5
Steps:
- In a bowl, lightly crush the berries with 25g of the sugar. Add a spoonful to the bottom of 6 small glasses, then set the rest of the berry mixture aside.
- Bring some water to a gentle simmer in a medium-size saucepan and tip the egg yolks into a large heatproof bowl. Halve and scrape the seeds from the vanilla pod into the egg yolks and add the remaining sugar. Using an electric whisk, beat until light and airy. Splash in the Marsala, place the bowl over the pan of simmering water, then whisk your heart out for 10-12 mins until the egg yolks are thick and foamy and the whisk leaves a defined trail. Drain off some of the juice, then ripple the remaining berries through the mousse and spoon into the glasses.
Nutrition Facts : Calories 205 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium
BLACKBERRY BALSAMIC ZABAGLIONE
A rich custard dessert!
Provided by Jennifer Bajsel
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Separate eggs, keeping the yolks in a small metal mixing bowl.
- Using a sauce pot (that the bowl will sit over), warm water to a simmer.
- Muddle half of the package ofblackberries, set aside.
- Whisk sugar into eggs.
- Place the mixing bowl with eggs mixtureover the simmering water, do not submerge bowl into water, it should just sitabove the water line.
- Continue to whisk until a thick custard forms.
- Stir in the blackberry brandy and whiskuntil mixture thickens again.
- Remove from heat and fold in the muddled blackberries.
- Serve in a custard glass, chiffonade the basil and sprinkle on top, drizzle with balsamic.
ZABAGLIONE WITH FRESH BERRIES
Some say it was during the 16th century that the famous Medici family invented zabaglione. Others credit Giovan Paolo Baglioni, a fierce Italian nobleman turned warlord who, during the late 15th century, fed his troops a "soup" made of eggs, wild honey and wine. Still others credit the pastry cooks of Turin for creating this delicious mixture of creamed egg yolks, sugar and Marsala. Here the word zabaglione is believed to have been named after a local parish priest, San Pasquale Bayon, who was renowned for his culinary abilities. Regardless of its exact origin, zabaglione's roots are planted in Italian food history. Zabaglione evolved as a delicacy that eventually became popular in France, where it is known as sabayon. Zabaglione or sabayon is a delicate sauce of foamed egg yolks, sugar, and wine. (Marsala is traditional in the Italian version, and Champagne or dry white wine is preferred in the French version.) The yolks are whipped vigorously as they cook over simmering water until a dense, thick foam develops. Whipping allows the incorporation of air, which creates a foam. The following recipe for Zabaglione with Fresh Berries has been adapted from The Culinary Institute of America's Baking and Pastry, Mastering the Art and Craft.Note: If desired, whip 6 fl oz of heavy cream to medium peaks and fold into cooled zabaglione.
Provided by NcMysteryShopper
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine the egg yolks, sugar, and Marsala in a bowl. Whip together, using a hand-held balloon whisk, until thoroughly blended. Place the bowl over a pot of simmering water and heat, whisking constantly, until the mixture is thick, foamy and has reached 165 degrees F.
- Cool slightly and serve immediately or transfer the zabaglione to a container. Cover with plastic wrap placed directly on the surface to prevent a skin from forming. Zabaglione may be served warm or at room temperature.
- Serving Size: 1/2 cup zabaglione with 2/3 cup berries.
Nutrition Facts : Calories 230.6, Fat 6.6, SaturatedFat 2.1, Cholesterol 262.2, Sodium 13.1, Carbohydrate 36.1, Fiber 10, Sugar 26.1, Protein 6
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